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.

Source: wiktionary

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

Source: wiktionary

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

Source: wiktionary

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.

Source: wiktionary