Kishkeh

Kishkeh, as prepared by an UNRWAPRNE formula, is made by adding 3.5 litres of leban to 2.5 kg of burghul. After drying, the final product is reported to keep for at least a year.

[…] served fruits and vegetables, cheese, lebneh, kareesheh, kaourma, kishkeh, thyme and other herbs).

Another food, kishkeh, is made “by adding 3.5 litres of leban (soured milk) to 2.5 kilograms of burghul.

Kishkeh is a cool summer salad of bulgur (cracked wheat), mint and yogurt, and babaganouj has that lovely, smoky Eastern taste because the aubergines are charred under a hot grill before they are peeled.

Kishkeh, a Syrian appetiser by Moayyad Hamoud

There were small pieces of gefuellte fish and kishkeh on separate plates, intended evidently for Saturday's and Sunday's dinner. I sliced off a thin piece of the kishkeh with my knife.

I mean, Seymour will push Valium down his throat every minute you're at our table eating our motzahs or kishkeh.

They came very highly recommended and offered everything: old-time Jewish food like kishkeh and k'nishes, as well as the more modern stuff-little hot dogs, chicken wings, things of that nature.