📝 About This Recipe
A true soul food of the Lebanese mountains, Kishk is a unique preserved treasure made from sun-dried fermented yogurt and cracked wheat. When prepared as a cold mezze, it transforms into a tangy, velvety dip infused with pungent garlic and earthy walnuts. This dish captures the rustic essence of the Levant, offering a complex sour profile that is both refreshing and deeply satisfying.
🥗 Ingredients
The Base
- 1 cup Kishk powder (high-quality, traditional Lebanese fermented yogurt and wheat powder)
- 1/2 cup Water (room temperature; may need slightly more for desired consistency)
- 1/4 cup Extra virgin olive oil (use a robust, peppery Lebanese olive oil if possible)
Aromatics and Texture
- 3 pieces Garlic cloves (crushed into a fine paste with a pinch of salt)
- 1/2 cup Walnuts (finely chopped but with some texture remaining)
- 2 pieces Scallions (white and light green parts only, very finely minced)
- 1 teaspoon Dried mint (rubbed between palms to release oils)
For Garnish
- 2 tablespoons Pomegranate pearls (for a pop of color and sweetness)
- 4-5 pieces Fresh mint leaves (small sprigs for decoration)
- 4 pieces Walnut halves (lightly toasted)
- 1 tablespoon Extra virgin olive oil (for the final drizzle)
- 1/2 teaspoon Aleppo pepper (or mild red chili flakes)
👨🍳 Instructions
-
1
Begin by sifting your kishk powder into a medium-sized mixing bowl to ensure there are no large clumps from storage.
-
2
Slowly whisk in the room temperature water, one tablespoon at a time. The kishk will absorb the liquid quickly; you are looking for a thick, paste-like consistency similar to hummus.
-
3
Allow the kishk and water mixture to sit for about 5 minutes. This allows the dried wheat particles to rehydrate and soften properly.
-
4
While the base rests, crush your garlic cloves in a mortar and pestle with a tiny pinch of salt until a smooth, translucent paste forms.
-
5
Stir the garlic paste into the rehydrated kishk, ensuring it is evenly distributed throughout the mixture.
-
6
Gradually pour in the 1/4 cup of extra virgin olive oil while stirring vigorously with a wooden spoon. The mixture should become glossy and slightly lighter in color.
-
7
Fold in the finely chopped walnuts and minced scallions. These provide a necessary crunch to contrast the creamy base.
-
8
Add the dried mint and stir well. Taste the mixture; kishk is naturally salty from the fermentation process, so you likely won't need extra salt, but adjust if necessary.
-
9
If the mixture feels too stiff, add an extra teaspoon of water or olive oil until it reaches a spreadable, supple texture.
-
10
Transfer the kishk to a shallow serving plate. Use the back of a spoon to smooth the surface and create a small well or 'moat' around the edges.
-
11
Drizzle the final tablespoon of olive oil into the well you created.
-
12
Garnish the top with pomegranate pearls, toasted walnut halves, and a sprinkle of Aleppo pepper for a gentle heat.
-
13
Finish with a few fresh mint leaves for a vibrant green contrast.
-
14
Serve immediately at room temperature or chill for 30 minutes if you prefer a firmer, colder mezze experience.
💡 Chef's Tips
Always use a high-quality Lebanese olive oil, as its flavor is prominent in this cold preparation. If your kishk is very old or dry, it may require slightly more water; add it slowly to avoid making it runny. For a smoother texture, you can pulse the walnuts briefly in a food processor, but be careful not to turn them into a paste. If you find the kishk flavor too intense, you can blend in 1-2 tablespoons of thick labneh to mellow the tanginess. Avoid using pre-minced garlic from a jar; the fresh, sharp bite of newly crushed garlic is essential for an authentic taste.
🍽️ Serving Suggestions
Serve with warm, puffed pita bread or crispy toasted pita chips for dipping. Pairs beautifully with a side of sliced Persian cucumbers, radishes, and fresh green bell peppers. Accompany with a glass of Arak (the traditional Levantine anise-flavored spirit) diluted with water and ice. Include it as part of a larger mezze spread alongside Tabouli, Hummus, and Warak Enab (stuffed grape leaves). This dish also makes an excellent spread for a rustic sourdough sandwich topped with fresh tomato slices.