5. Cook 5 to 10 minutes, then serve, garnished with parsley. More from Wild Fermentation: • Fermented Oat Porridge • Sourdough Bread Starter Reprinted with permission from Wild Fermentation by Sandor Ellix Katz and published by Chelsea Green, 2003. Buy this book from our store: Wild Fermentation. 

Wild Fermentation (Chelsea Green Publishing, 2003) by Sandor Ellix Katz explores the variety of dishes that can be made via fermentation. This excerpt comes from Chapter 7, “Dairy Ferments (and Vegan Alternatives).”

You can purchase this book from the MOTHER EARTH NEWS store: Wild Fermentation. 

Kishk is a Lebanese ferment of yogurt and bulgur wheat. The two are mixed together into a dough and fermented for about 10 days. During its fermentation it can smell almost sweet, like coconut. But ultimately it develops the flavor of a strong, musky cheese. Kishk is dried after fermentation, then used to flavor and thicken soups and stews, and in other ways. The flavor of kishk is unique and distinctive, and I love it. It is also found in Iranian and other Middle Eastern cuisines. In Greece, it is known as trahanas.

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