How to make Lebanese Kishk

[michoutim]

Basically, it is fermented bulgur, fermented in yogurt.

I read it has to be made with a special bulgur, though.

If you have any clue about to make it please let me know.

It takes quite a few days and has to be rekneaded daily. So since it has to ferment, I guess I have to leave it at room temperature...

[linuxboy]

1/2 cup bulghur
1 cup yogurt
1/2 tsp salt

Mix yogurt and bulghur together. Let it sot overnight. In the mourning, knead it all together, the bulghur will absorb the liquid. Let it ferment at room temp and knead it once a day. After 10 days, add the salt, knead again, and dry it up in dehydrator, breaking up large chunks. Then food processor and store the powder.

You don't need special bulghur. The cheapest one works fine. Don't let it get moldy, make sure you knead it.

[michoutim]

Thank you Linuxboy!   

Yes, I knead it everyday with a tough spatula! I'll let you know how it comes out!

I have just bought wild fermentation from Sandor Ellix Katz, and Nourishing Traditions from Sally Fallon.

Great tittles, truely! So I experiment. But the kishk recipe was not clear as whether refrigeration was needed! 

[linuxboy]

You can do it either way, results will be a little different based on the temp, but still tasty. I keep it in the fridge in the summer.

[michoutim]

Thank you! Well, here at the moment it is 25 to 28oC so what do you think, fridge or bench top?

This temperature is in the order of 80 oF... 

[michoutim]

Started on 10 02 2010

I've just put it in the garden with a double protective layer of muslin.