Kishk

asltiffm

I usually eat bran flakes for breakfast. I don't like chemicals and preservatives in my food, so when I found this recipe for Kishk, I decided to give it a try. It's from my favorite cookbook, "Nourishing Traditions". It's full of non-proccessed foods. The recipe is simple. You mix equal parts bulgur and plain yogurt in a large bowl. Let it sit in a dark place for 24 hours, covered. Then you dry it by putting it in the oven at the lowest setting for 12 hours. I dried mine for 7 hours and it seemd dry enough to me. Then you can use like cereal. I had it for the first time this morning. It's way more milk resistant than any other cereal I've ever had so it stays very crunchy...more crunchy than I'm used to. I think my next batch, I will not dehydrate it and try it in it's soft state, probably heated.