Kishik

Kishik is a traditional Middle Eastern food made from fermented wheat and yoghurt. It’s typically dried and then ground into a powder or paste-like consistency. It has a tangy flavour, thanks to the fermentation, and is often used as a base for soups, dips, and stews. In some regions, it’s mixed with yoghurt to make a creamy dish, or added to other ingredients for a flavourful addition to meals. Its unique taste and texture make it a popular ingredient in many Middle Eastern and Mediterranean cuisines.

Ingredients:

• 1 cup Bekaa Dairy Kishik

• 2 cups water (or more for desired consistency)

• 1 tbsp olive oil

• 1 garlic clove, minced

• Salt and pepper to taste

• Fresh parsley or dill for garnish (optional)

• 2-3 pieces of Lebanese flatbread, cut into triangles (for frying)

Instructions:

1. Prepare the Kishik: In a bowl, mix the Bekaa Dairy Kishik with 2 cups of water. Stir well and let it soak for about 10 minutes until it softens. Add more water if you prefer a thinner consistency.

2. Cook the garlic: In a small pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

3. Combine: Add the soaked Kishik to the pan with garlic, stirring well to combine. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens.

4. Season: Stir in salt and pepper to taste. Adjust seasoning as needed.

5. Fry the bread: While the Kishik is cooking, heat some oil in a pan over medium heat. Fry the Lebanese bread triangles until crispy and golden brown. Drain on paper towels.

6. Serve: Serve the warm Kishik with the crispy fried Lebanese bread for dipping and added crunch.
   Garnish with fresh parsley or dill if desired.