Lebanese Power Food
Dried yogurt and cracked wheat (burghul or bulgar). What makes this food so damn powerful? It’s packed with protein, view fiber, viagra healthy dairy fat, live active cultures and complex carbohydrates. This is what Superman’s parents pumped into his stomach for breakfast!
Kishk is a powdery cereal of burghul fermented with milk and/or yoghurt. The ingredients are mixed together and fermented for roughly a week or so. When fermentation is complete, the kishk is spread on a clean cheese cloth to dry. Lastly, it’s rubbed until it’s powdered and then stored in a cool and dry place.
I have absolutely no idea. However, I can analyze the ingredients used to make Lebanese Kishk:
Dried Fermented Yogurt – What happens when you ferment yogurt? Simply put, you get all the protein and dry out the carbohydrates (lactose- milk sugar). The fats stay intact unless non-fat yogurt and/or milk are used. The fermentation process takes place using lactic bacteria, which eats up all the lactose and aids in healthy stomach digestion.
Burghul (Cracked Wheat or Bulgar) – A cereal made from various wheat species. This stuff’s more whole-grain than ANYTHING. It’s packed to the gills with fiber, protein and very low in fat. Subbing in burghul instead of rice at your next machboos meal will make a WORLD of difference.
Awesome Ingredients UNITE
Combining the two creates a powder that’s high in complete protein, high in fiber, high in digestive enzymes and good bacteria and low in net carbohydrates (the live active cultures eat up the lactose from the yogurt and a good percentage of the net carbohydrates in the burghul).
This is where you guys come in- specifically, my Lebanese readers. I know some families eat Kishk for breakfast as a cereal or mix it with some fresh broth to make some soup.
Any other ideas on how to use the stuff would be highly appreciated .