Wednesday, May 20, 2009

kishk

i made some kishk overnight and we had it for breakfast this morning.  after the drying process, you are supposed to pulse it in the food processor.  i didn't and it created a grapenuts type of consistency- which the kids loved!  from my understanding it is traditionally broken down by hand into a powder and eaten more as a savory porridge. 

here's what we did:

kishk

2 cups bulgur
1 3/4 cups plain yogurt
(cover and ferment for 24 hours)

add 1/2 c liquid sweetener (ie: honey, maple syrup- i did a combo of the 2)
1 tsp cinnamon
2 tsp vanilla

spread thinly on an oiled (coconut oil) cookie sheet and bake overnight at 150' (the lowest mine goes is 170')
in the morning you will wake up to deliciousness!  we added slivered almonds and banana and served with raw milk.

sidenote:  if baking at a temp over 150', i wouldn't let it go for more than 6 hours.  i baked it for about 8 and it was way to crunchy.  like break your teeth crunchy.  i think i would also pulse it a couple of times to break down a bit- not into a powder, but just less crunch.  however, the kids loved all the crunch and asked for seconds.

5 comments:

RiverBend Farm said...

What? You're putting things in there that I've never heard of and then you ferment it? Hmmmm, not quite sure of that.. but then a lot of people say sushi is a delight too. I'm sure it's probably very good and good for you too. I learn something new every day!

mandi said...

haha!!!
you're hilarious!
bulgur is just a fancy word for cracked (whole) wheat. that's it...nothing too technical here

honest!

Corin said...

Ooh sounds awesome!

nicola said...

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nicola
http://whichname.blogspot.com

rhonda jean said...

I'm using more fermented foods in our diet and hadn't heard of this one. Thanks for sharing.