Kishk is a typical villager breakfast par excellence, often served as a soup, cooked with awarma or seasoned with fried onion and garlic. It is made with goat or cows’ milk, sometimes sheep’s milk is added when available. In Lebanon, kishk production varies from one region to another. The most famous region known for kishk production is Baalbek, in the Bekaa. Regional variations include the type of wheat used and milk used, and the different techniques implemented. Some regions prepare kishk using white wheat, whereas others use brown. Some producers argue that goat milk is essential to the best quality kishk, while others argue that the taste of goat milk makes the kishk sour. Some producers start the fermentation process with yogurt, later adding strained yogurt (labneh) to the mixture. Others use only yogurt throughout the process. But collective secrets to producing good kishk are as follows: determining the exact amount of time needed for fermentation, watching for undesirable weather conditions, kneading the mixture thoroughly every day, measuring time needed to dry in the sun, and to storing the kishk properly to extend its shelf life.© Mouneh: Preserving Foods for the Lebanese Pantry – B. Massaad. Region: Chouf
For the dough
- 3 ½ cups whole-wheat flour
- 1 tsp yeast
- 1 tbsp olive oil
- ½ tsp salt
- 2 ½ cups warm water
For the stuffing
- ¼ cup kishk
- 1/3 cup olive oil
- 2 tbsp walnuts, finely chopped
- 2 tbsp sesame seeds, dry-roasted in a frying pan
- 1 tbsp black pepper
- 1/3 of a chopped medium onion
- Malek Batal PhD
- Put the dough ingredients in a large bowl and mix well until the dough is smooth and elastic. Set it aside in a warm place for one hour.
- In a separate bowl, mix the stuffing ingredients.
- When the dough has doubled in size, place it on a lightly floured surface. Divide the dough into three parts or more, then roll out each part. When flat, cut the dough with a cup or mold into identical circles (8 cm diameter). Stuff each circle with a small amount of the kishk mixture and fold it into a triangular shape. Preheat the oven.
- Brush a baking tray with a small amount of olive oil and arrange the turnovers. Place the baking tray in the oven for 15-20 minutes at a temperature of 175°C (347°F)