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Kishk (dry)

kishk · kishk

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Bulgur mixed with fermented dairy, fermented again and dried, then powdered. The dry kishk is a shelf-stable composite staple used as an acid, savoury base for soup.

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A shallow ceramic bowl of pale beige dry Kishk powder, with a fine but slightly granular texture.

A dairy and grain staple

Kishk combines bulgur with fermented dairy. The mixture ferments and is dried, then ground into a powder. The powder is an acid, savoury base for soup.

Tarhana-type foods follow a similar pattern, which is why the catalogue groups them.

Sources for this section

History

Kishk and tarhana-type foods combine cultured dairy with cereal, then dry the mixture. The dry form turns a seasonal dairy and grain staple into a powder that can be reconstituted as soup.

Ingredients

Scaling: not established by the sources.

Bulgurcracked wheat
Amount not stated
Fermented dairy
Amount not stated
Salt (optional)
Sometimes added

Method

Risks and precautions
Incomplete drying

A damp mass stored as a powder can spoil, so the dried pieces must be fully dry.

Hazard source

Dry the fermented mass fully before grinding and storing

Control source

No validated drying endpoint or storage duration is recorded.

  1. Mix bulgur with fermented dairy.
  2. ferment the mixture until it is sour.
  3. dry the fermented mass into pieces.
  4. Grind the dried pieces into a powder.

Places

Western Asia and neighbouring regions

Traditional preparation · Region evidence

Regional association from the FAO dairy account; the catalogue groups kishk with tarhana-type foods.

See Western Asia and neighbouring regionson the mapLocation source 1 →

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Sources