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Cereals and bread from Lebanon
Kishk is a dried mixture of yogurt and bulgur eaten in Lebanon. Bulgur is mixed into laban (yogurt) with salt and kneaded daily for several days while it soaks up the whey and sours; the dough is shaped into balls, sun-dried and ground to a powder.
| Bulgur1 part | White bulgur in most regions; brown bulgur in the South (72.7% of producers)[salameh2016] |
| Yogurt (laban)4 parts | Goat milk in the South (81.8%), cow milk in Mount Lebanon (81.8%) and the North (75%), mixed milk common in the Bekaa (44.1%)[salameh2016] |
| Salt | 1.0–4.5 g per 100 g in the finished powder[salameh2016][tamime1999] |
| Starter | not fixed; Tamime and McBlulty (1999) list three ways kishk milk is soured, the milk's own flora, an artisan starter of yogurt or fermented milk from the previous day's batch, or a commercial lactic culture |
Total time across the recorded steps: 5.3 days – 14 days
What changes: Bulgur and salt are stirred into yogurt
Output: kishk dough.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Kishk is a dried mixture of yogurt and bulgur eaten in Lebanon. Bulgur is mixed into laban (yogurt) with salt and kneaded daily for several days while it soaks up the whey and sours; the dough is shaped into balls, sun-dried and ground to a powder. Made in 4 steps over 5.3 days – 14 days. The longest step, ferment, kneading daily, takes 2.7–7 days (Salameh C 2016) and runs at 35 °C (Salameh C 2016). Salt is 1–4.5 % (Tamime A.Y 1999). Yogurt lactic bacteria; commercial kishk held lactobacilli up to 1.2 × 10^6 and lactococci up to 3.0 × 10^3 cfu/g and Yeasts, up to 8.5 × 10^5 cfu/g, probably from an artisan starter with lactose-fermenting yeasts do most of the fermenting.
| Main step | 2.7–7 daysReported[salameh2016] | Ferment, kneading daily |
|---|---|---|
| Temperature | 35 °CReported[salameh2016] | Ferment, kneading daily |
| Salt | 1–4.5 %Measured[tamime1999] | Rub and grind into powder; store in jars |
| Acidity | pH 3.6–4.1Measured[tamime1999] | Rub and grind into powder; store in jars |
Lebanese kishk is made from bulgur and yogurt, dried in balls and ground to powder. Egyptian kishk sa'idi uses boiled wheat and soured milk (buttermilk) and is kept as hard balls; Turkish tarhana uses flour, yogurt and vegetables.
Low water activity (about 0.4), low pH (about 3.8) and salt keep dry kishk stable. Sun-drying in the open is the weak point; in one survey most samples carried S. aureus and many carried clostridia, above the Lebanese standard, though none carried coliforms or Salmonella. A study of 25 commercial samples recovered Bacillus cereus in appreciable numbers and says toxin-making strains could be its main bacterial risk. It recovered no S. aureus, E. coli, Salmonella or Listeria at the levels tested and detected no staphylococcal, bacillus or clostridial enterotoxins.
Hazards the sources name: Staphylococcus aureus, found in 82.5% of 40 Lebanese samples; Clostridium spp. (anaerobic bacteria), in 47.5% of samples, highest in goat-milk kishk from the South; Bacillus cereus, recovered in appreciable numbers from commercial kishk; toxin-making strains could be its main bacterial risk.
Every number is labelled with how it is known. How this atlas is made
Salameh and Hosri (2016) call kishk an old and popular fermented product, widely eaten in Lebanon for its long shelf life. Their 2016 survey of 40 producers found that the milk, the bulgur and the times differ by region and local tradition.
