Keshek: A Lebanese Culinary Treasure
Keshek, also spelled Kishk, is a traditional Levantine food, particularly popular in Lebanon and Syria. It’s a type of dried yogurt that’s been fermented with bulgur wheat. This unique combination creates a distinctive, tangy, and slightly sour flavor profile that’s both comforting and complex.
The process of making Keshek is a labor of love. First, yogurt, typically from goat or sheep’s milk, is mixed with fine bulgur. This mixture is then left to ferment for several days, often up to two weeks. During this fermentation period, the mixture is regularly kneaded and stirred to ensure even distribution of the cultures. Salt is also added, acting as a preservative.
Once the fermentation is complete, the Keshek is spread out thinly on clean surfaces, such as rooftops or specially prepared mats, and left to dry under the sun. This drying process can take several days, depending on the weather conditions. As the Keshek dries, it’s regularly turned to ensure that all sides are evenly exposed to the sun. The final product is a dry, crumbly, and slightly coarse mixture that can be stored for extended periods.
Keshek is incredibly versatile in the kitchen. It can be used to create hearty soups, savory stews, and even delicious flatbread toppings. One popular dish is Keshek soup, which is made by rehydrating the dried Keshek and combining it with broth, vegetables, and often meat. The result is a rich, flavorful soup that’s both nourishing and satisfying. Keshek is also often mixed with olive oil and spices and spread on bread, making for a quick and tasty snack or appetizer.
If you’re looking to experience the authentic flavors of the Levant, Keshek is a must-try. Its unique taste and versatile nature make it a culinary adventure that you won’t soon forget. Search online for “Keshek recipes” and embark on a delicious journey into Lebanese cuisine.