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Kishk (yogurt and wheat porridge): recipe illustration
Everyday meals

Kishk (yogurt and wheat porridge)

An ancestral preparation made from dried yogurt and cracked wheat, fermented then dried into balls. Rehydrated and cooked with onion and butter, it makes a tangy, comforting porridge that has long been loved in the countryside.

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Ingredients

Ingredients

Garniture

Spices & seasoning

Optional extras

On the side

Instructions

  1. Crumble the kishk and soak it in 500 ml of lukewarm water for 30 minutes, until soft.
  2. Blend it into a smooth paste, without lumps.
  3. Thinly slice the onions and cook them in olive oil and butter until well browned, about 12 minutes.
  4. Add the kishk paste and the rest of the water, then cook over low heat, stirring constantly, for 20 minutes, until you have a thick porridge.
  5. Season with salt and pepper.
  6. Serve hot, drizzled with melted butter and topped with fried onions for garnish.

Variations and tips

With fresh yogurt. If you can't find kishk, mix 200 g of Greek yogurt with 100 g of fine semolina and cook over low heat, stirring; the flavour will be milder.

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Original Ecomely recipe.