* Exported from MasterCook *
Lebanese Kishk Dip - Kishk Majbool
Recipe By :
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ ------------
1 cup fine kishk -- (powdered cheese)
cold water
1/4 cup olive oil
1 large onion -- finely chopped
2 small tomatoes -- finely chopped
For garnish: -- a few sprigs of parsley
Place kishk in a small bowl; gradually stir in cold water until the kishk
reaches the consistency of thick cream.
Place on a flat serving dish; then sprinkle with olive oil. Spread onions
and tomatoes evenly over top. Garnish iwth parsley and serve.
Serves 6-8.
In the nineteenth century, missionaries from the United States traveling
through the Syrian mountains, noted that although the peasants were poor,
they were as healthy as American farmers. After a number of years of
informal research, they concluded that kishk was at least part of the
answer. This ancient food, produced from the two most basic staples of
humankind - wheat and milk - contains most of the nourishment people need.
Kishk - Lebanese Powdered Cheese
2 quarts yogurt
3 pounds bulghur, coarse, rinsed, drained, and allowed to stand for 1/2
hour
4 pounds yogurt cheese (labana)
2 tablespoons salt
Mix yogurt and bulghur and let stand for 6 hours.
Mix 2 pounds of the ygourt and salt, mix well, and place in a warm place
to ferment. Every day for the next 9 days, add a little of the remaining 2
pounds of yogurt cheese and stir. Make sure the ygourt cheese lasts 9
days.
On the tenth day, form the cheese into small balls and spread on a white
sheet in the sun to dry. How long thi takes depends on the weather. With
no humidity and a temperature of about 75F, it would take 5 to 6 hours for
the balls to partially dry. They are ready when they no longer stick to
your fingers. To speed dry, though the taste will not be the same, place
in a 150F oven for about 3 hours.
When the cheese has dried halfway, put through a grinder twice, then
return to dry in sun, spreading out thinly on a white sheet. Rub between
palms of hands once in a while to break up the balls..
When kishk is bone dry, diveide into fine and coarse grades by running
through a sieve.
Note: Kishk does not need to be refrigerated, but it should be stored in a
cool, dry place.
Makes 4 pounds (32 two-oz servings).
Per Serving (two ounce serving): 247 Calories; 3g Fat (10.2% calories from
fat); 14g Protein; 44g Carbohydrate; 8g Dietary Fiber; 11mg Cholesterol;
521mg Sodium. Exchanges: 2 Grain(Starch)
1/2 Fat; 0 Other Carbohydrates.
Cuisine:
"Lebanese"
Source:
"Classic Vegetarian Cooking from the Middle East and North Africa by
Habeeb Salloum, Interlink Books, 2007"
S(Formatted by Chupa Babi):
"Nov 2009"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 229 Calories; 10g Fat (36.3%
calories from fat); 9g Protein; 29g Carbohydrate; 5g Dietary Fiber; 7mg
Cholesterol; 314mg Sodium. Exchanges: 1/2 Vegetable; 1 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0
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