Kashk or kishk is a traditional fermented dairy food from Lebanon, made using yogurt, wheat and salt. The mixture is fermented and kneaded daily during the drying period. Once dry, it is broken down into a powder which is dried once again before using or storing.
The kashk is then used to make dips, sauces, soups, stews, added to baked goods or made into breakfast cereal.
Cracked wheat is used as opposed to whole wheat. Cracked wheat are whole wheat berries that have been broken down into smaller pieces. Yogurt or labneh may be used. Labneh is the product of strained yogurt, which removes much of the liquid leaving behind a rich ,thick consistency.
Making kashk is a week’s long process. The fermentation gives kashk its flavor and helps to soften the wheat. Drying helps preserve the mixture. Once fully dried, it can be stored for months. Reconstituting kashk involves a moist ingredient, such as adding to soup liquid, water to make cereal or olive oil to make dips.
Origin & Cultural Significance
Traditionally, kashk was made in early fall after wheat had been harvested and fresh goats milk was available. Even more steps were required since the milk had to be fermented into yogurt first since yogurt wasn’t as readily available as it is now.
Women often gathered into groups to partake in the weeks long tasks then saving the nutritious food to use throughout the colder months.
Lebanese Kashk Recipe
Kashk is a traditional fermented dairy food from Lebanon. It is made using yogurt, wheat and salt.
Ingredients
- Crushed white wheat - 9 oz.
- Yogurt - 1 cup
- Greek yogurt - 32 oz.
- Table salt - 1 tbsp
- Coarse salt - 15-30g
Instructions
- Prepare the labneh with the Greek yogurt.
- Put a tablespoon of salt in the yogurt and mix well.
- Pour all the yogurt into a cloth bag
- Place the cloth bag into a colander with a bowl underneath to catch all the draining water.
- Store in the fridge for at least 2-3 days to get a thick texture similar to cream cheese.
- After a few days take the labneh out of the cloth bag and put it in a glass container with a lid and store in the fridge.
- Meanwhile, mix the crushed white wheat with one cup of the yogurt.
- Soak overnight, allowing the wheat to soften.
- After the wheat has absorbed all the yogurt and the labneh is ready, mix them together with the coarse salt in a bowl.
- Leave it to ferment on a countertop for about 3 days (or more if the weather is not warm) kneading the dough-like mixture daily.
- Split the dough into palm-sized patties and placed on a cheesecloth, on a tray.
- Place in a sunny spot inside or on a countertop for several days to dry out.
- Frequently rub the kashk patties between your palms to break it into smaller pieces and accelerate the drying process.
- Once the kashk is completely dried, place it in a food processor and grind into a fine powder.
- Store the powder in glass jars or plastic bags in the freezer if in a warm climate.
Nutrition Information:
Yield: 1 Serving Size: 1Amount Per Serving: Calories: 1517Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 59mgSodium: 181878mgCarbohydrates: 222gFiber: 31gSugar: 46gProtein: 144g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.