Baku Kitchen! An independent reference of traditional food

Kishk

كشك

sour powder of bulgur fermented with milk, cooked into breakfast soup

Lebanon and Syria Fermented & pickled Vegetarian

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
RATE

A full recipe for this dish has not been written yet.

History

Made communally in mountain villages each autumn and dried on sheets; also baked onto manakish.

Frequently asked questions

What is Kishk?

Kishk is a fermented & pickled from Lebanon: sour powder of bulgur fermented with milk, cooked into breakfast soup. Made communally in mountain villages each autumn and dried on sheets; also baked onto manakish.

Made with

wheatmilkyoghurt

Cooked

fermenteddried

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

Reviews

No reviews yet.

Cooked this? Say how it went — yours will be the first.

Leave a review

No account needed. Only the fields marked * are required, and an address is never published.

Your rating

More from Lebanon

Kaaksesame purse-shaped bread from carts, stuffed with cheese or za'atarKibbeh nayyehraw lamb kneaded with bulgur and spices, Sunday delicacyShawarmaStacked marinated meat shaved from a vertical spit into thin bread with garlic sauce.Meghlispiced rice pudding with caraway and cinnamon, buried under nuts and coconut

You'll also love

South KoreaBaek KimchiChili-free white kimchi in clear brine with pear, jujube and chestnutCzechiaUtopenci'Drowned men': pickled sausages with onion, a pub staple.EgyptFeseekhfermented salted grey mullet eaten with onions at the Sham el-Nessim festivalMoldovaMurăturiwatermelon, cabbage, tomatoes and cucumbers soured in barrels