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While the delicacy is common to different regions of Lebanon and its neighboring countries, taste and texture can vary according to the type of wheat and yogurt used. Originally brown wheat was paired with goat’s milk. However, to reduce its acidic taste and to create a lighter colored powder, it is more common to find Kishk prepared with white wheat and cow’s milk. Even though this recipe will use this combination, substitutions can be made to reach the nostalgic taste you require.All you need to prepare Kishk is yogurt, crushed wheat and coarse salt. Simplified to be made at home in smaller than usual quantities, the recipe can be prepared at larger scales and stored properly for several years seeing the time and effort its preparation can take.
PREPARATION TIME AND COOKING TIME: 4-7 days
Serves : 300-500g