kesse

Kesse, also known as kishk or kushuk, is a fermented dairy and grain product popular in the Middle East and North Africa. It is typically made from a mixture of yogurt or buttermilk and a coarse grain like wheat or barley. The ingredients are traditionally pounded together into a paste, then sun-dried or air-dried. This fermentation process gives kesse its characteristic tangy flavor and long shelf life.

The preparation methods and specific ingredients can vary significantly by region and even by household. Some versions incorporate dried herbs, spices, or even small pieces of meat. Once dried, kesse can be stored for extended periods and is often rehydrated with water or broth to create a nutritious soup or stew. It is a staple food in many cultures, providing a good source of protein and probiotics. Kesse is also valued for its versatility and can be incorporated into various dishes, adding depth of flavor and texture.