Keshek was our ancestors method to preserve yogurt for long harsh winters. They would rehydrate it and eat it as a soup with dried mint and sometimes, qawarma (preserved meat).
Suggestions: for the man'oushe spread, mix keshek with tomato paste, olive oil, chopped walnuts and some sesame seeds. Spread on bread/dough, then bake. Alternatively, sprinkle it on any of your salads as a Lebanese substitute for Parmigiano. You can thank us later for this.
- Proudly form Rashaya - West Bekaa
- Ingredients: goat's milk, bulgur
- Store in a dry and cool place