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Cereals and bread from Upper Egypt
Kishk sa'idi is a dried sour food of Upper Egypt made from boiled wheat and soured milk. Wheat is boiled soft, dried, ground and sieved; milk soured in earthenware is mixed in to make a paste (hamma) that ferments for about a day, is thinned with more soured milk, ferments again and is rolled into small balls and sun-dried.
A short entry: the sources we found record only what is said here about Kishk Sa'idi itself.
| Wheat grains | Boiled until soft, dried on mats, ground and sieved to remove the seed coats[fao138] |
| Soured milk | Soured by churning in skin bags and concentrated in earthenware pots[fao138] |
| Lightly salted boiling water | To moisten the ground wheat[fao138] |
| Salt | 1% of the mixture in a 2022 laboratory recipe for Egyptian kishk (burghul and laban rayeb); the lab oven-dried the balls at 50 °C for 48 h instead of sun-drying[ismail2022] |
| Fennel seeds (optional) | [nawaya] |
Total time across the recorded steps: 7 days
What changes: Milk is churned and soured in earthenware until thick and sharp
Output: soured, concentrated milk (laban zeer).
Microbes at work in this step
Lactic bacteria and yeasts sour and thicken the milk.
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 sa'idi is a dried sour food of Upper Egypt made from boiled wheat and soured milk. Wheat is boiled soft, dried, ground and sieved; milk soured in earthenware is mixed in to make a paste (hamma) that ferments for about a day, is thinned with more soured milk, ferments again and is rolled into small balls and sun-dried. Made in 5 steps over 7 days. The longest step, form small balls and sun-dry on rooftops, takes up to 5 days (Nawaya (curator Laura Tabet)). Lactobacillus plantarum, L. brevis, L. casei, Bacillus subtilis and yeasts does most of the fermenting.
| Main step | up to 5 daysReported[nawaya] | Form small balls and sun-dry on rooftops |
|---|
Kishk sa'idi uses boiled whole wheat and milk soured in earthenware and is kept as hard balls. Lebanese kishk mixes bulgur into yogurt, kneads it for days and grinds the dried balls to powder.
In a 2022 laboratory study of wheat and quinoa kishk made with heated laban rayeb, the authors saw no spoilage or pathogenic microbes over 3 months at room temperature and credit the acidity and low water activity. Their counts covered total bacteria, lactic bacteria, coliforms, yeasts and moulds, with no test for a named pathogen. That recipe was not kishk sa'idi, and it heated the milk first.
Every number is labelled with how it is known. How this atlas is made
A household craft of Upper Egyptian farm families, made in large batches in season to last the year.
