What’s In Your Food? – Lebanese Kishk

My trusty researcher Sahar is at it AGAIN. She throws the best ideas and articles my way, and I dissect and analyze. Sahar rocks! (picture above courtesy of Sahar- powdered Kishk)

Lebanese Power Food

Dried yogurt and cracked wheat (burghul or bulgar). What makes this food so damn powerful? It’s packed with protein, fiber, healthy dairy fat, live active cultures and complex carbohydrates. This is what Superman’s parents pumped into his stomach for breakfast!

Explain!

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.

Nutritional Information

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).

Recipes

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 :) .

18 Responses to “What’s In Your Food? – Lebanese Kishk”

  1. bent el deera Says:

    انا مو لبنانيه بس ادري ان الكشك ينخلط مع بصل وطماط وسمسم وينحط بالفطاير

    ويسوون فيه صلصله حق الكبه مثل كبه بلبن

    او مع لحم وتكون صلصته ثثقيله شوي وخفيفه وتنوكل مع خبز

  2. FAHAD Says:

    bent el deera: 3adil kalamich. Bu9al o 6uma6! Shawagteeni!

  3. Dudz Says:

    I see my parents eating this for breakfast a lot, they usually put it in a pan with some water (just till its a bit “liquidy” but still hard to flow properly) and then eat it with veggies. Tomatoes, green pepper etc ….

    It’s also used in fa6ayer as well like Bint al Deera said.

  4. Mathai Says:

    Can I add this powder to my omelets for an extra boost of protein?

  5. FAHAD Says:

    Mathai: Definitely!

  6. FAHAD Says:

    Dudz: Adding eggs to the mix wouldn’t hurt :)

  7. Sahar Says:

    LOL again :) I research and you come back with amazing analysis:) thx !:)
    There are various ways for cooking kishik, all the above are true, if its in a soup form (just added to water and onions), some people add minced meat and /or cubed potatoes to make it a full meal,. Before carbs were a no-no I used to cut out pieces of Lebanese bread and soak them in the kishik, amazing !
    One of my favorite uses for Kishik is using it as a sauce for kibbeh (its called kibbeh bkishik), just kishik and water and the kibbeh dropped in it.
    There’s another recipe I’ll try to get for you from my mom, I’m guessing you’d love that version:)

  8. Dudz Says:

    How do you actually add the eggs to the mix and cook them? XD

  9. mimi Says:

    Never heard of that Kishk thing in my life before :/

  10. FAHAD Says:

    mimi: At TryingtobeFahad.com, 90% of what I post is the type of stuff you never heard of in your life :P

  11. FAHAD Says:

    Dudz: No idea bro. I’m sure someone of Lebanese origin can answer that question for you :)

  12. Dudz Says:

    Am lebanese, true story.
    Not in touch with heritage and origin, sad story.

  13. Miss Farah Says:

    my sis @Sahar strikes again! So proud! xoxo

  14. Michel Says:

    kechek can be made in 2 different way:

    1) you can cook it with butter, garlic , meat (awarma) and small potato pieces … all mixed with water , close to be a soup…

    2) you can make fatayer kechek by adding tomato and onion and corn oil … so tasty

    Enjoy it Guys :)

  15. Georges Says:

    Thanks Michel for the entry about the Kishk usage in Lebanese cuisine. That’s the Lebanese traditional Kishk cooking.

    Just make sure you start by “toasting” the Kishk powder in the pan together with the “Awarma” taking advantage of the Awarma’s fat, this gives a great taste boost. Ad the water when the Kishk gets nice color.

    About the consistency, be careful with the water quantity, it should be a bit thick, thicker than soup but less thick than porridge.

    About the Fatayer, try to ad both tomate concentrate paste as well as sweet chilli pepper concentarte paste.
    It ads heavenly taste.

    Sahtayn :)
    Cheers

  16. Paul Says:

    Fahad, can I have this if im on Atkins diet?

  17. What’s In Your Food? – More Kishk Goodness Says:

    [...] you see above is Somayeh Kashk (or Kishk) Sauce. What’s kashk sauce you say? As opposed to a post I published a week ago, now I know EXACTLY what kashk is: DRIED WHEY [...]

  18. FAHAD Says:

    Paul: refer to my recent Kishk post. You can have that on Atkins.

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