Kishk

Kishk is a fermented food product made from a mixture of grains, typically bulgur or cracked wheat, and dairy products, usually yogurt or milk. It is a traditional food with a long history, particularly in the Middle East and North Africa. The production process involves drying the mixture, which can be done in various forms, such as powder, paste, or small balls. Kishk is known for its sour, tangy flavor and is a good source of protein and probiotics due to the fermentation process.

Historically, kishk was a staple food, especially for nomadic populations, as its dried form made it easy to store and transport. It could be reconstituted with water or broth and cooked into various dishes. Common preparations include soups, stews, and porridges. The specific ingredients and preparation methods can vary significantly by region, leading to different textures and tastes. Some variations might include herbs or spices, while others focus purely on the grain and dairy components. Its nutritional value and shelf-stability have made it an important food source for centuries.