Keshek, also known as kishk, is a traditional Middle Eastern food that originated in Lebanon and is also popular in Syria, Jordan, and other neighboring countries. It is typically made from a combination of fermented yogurt or milk and cracked wheat, which is left to dry in the sun for several days until it forms a powder. The powder is then used to make a thick, savory soup or stew, or mixed with olive oil, lemon juice, and spices to make a dip or spread.
Keshek has a distinctive tangy and slightly sour flavor, with a rich and creamy texture. It is often served as a comforting winter meal, and is considered a staple food in many Lebanese and Syrian households. It is also popular during Ramadan, as it is nutritious and filling, and can be eaten for both suhoor (pre-dawn meal) and iftar (evening meal). In addition to its delicious taste, keshek is also a good source of protein, fiber, and probiotics.