To make a yogurt stone, Kishk, cook sheep's milk for yogurt, salt and dry it. Kishk has dominant and unique flavors. Some compare it to Parmesan or Italian Pecorino. Thanks to its deep and strong flavors, it can be used in almost any dish: in salads, soups and also in pasta, rice dishes, and in dishes of fine fish. Kishak is a must in order for it Shishbarak and Mansaf.
I really like to add it to zucchini latex, and also to let it shine with unexpected combinations: Sprinkle purple and very sweet figs into thin slices and put them together like carpaccio. Sprinkle with olive oil, grated zest and lemon juice, salt, black pepper, mint, cilantro and kishk. delicacy.


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