Nourishing Traditions uses kishk in multiple recipes. And it is the only cold cereal it recommends. Plus it’s an alternative to my soaked/dried oats that I use for granola. So I thought I’d give it a try. You are supposed to make it with bulgur or cracked wheat. I made bulgur…flour. I forgot to do a course grind after I sprouted and dried my wheat. I did a fine grind as always. But I used it anyway. This tastes pretty much the same as soaked/dried oats. It has a pretty strong sour taste from the yogurt. I don’t know that I could eat this plain with milk on it. But I am excited to try using it to make granola. And I hope to try it again using both bulgur and cracked wheat. See how it turns out. It will probably just change the texture a bit. This is quite hard. My food processor had a tough time breaking it up. But at least it does’t break your teeth 😛  And making granola with it (all the liquid) will help soften it a bit too I think.

Just a side note that you need to oil your pan VERY well. I used EVOO spread over the whole pan. But I didn’t use parchment paper…I should have. This really stuck to the pan.

I only made a half recipe to try it out.

Here is what NT has to say about kishk:
“This fermented dish comes from the Middle East. It is traditionally added to soups but can also be eaten with milk or cream as a cold breakfast cereal. In fact, it is the only cold breakfast cereal that we can recommend.”

Kishk
Makes 1 quart

4 cups cracked wheat or bulgur
4 cups yogurt

Mix ingredients together in a bowl. Cover and soak at room temp for 24 hours in a dark place. Spread as thinly as possible on oiled cookie sheet and bake at 150 degrees until dry. Place in batches in food processor and pulse until coursely crumbled. Do not overprocess. Store in airtight container in the refrigerator.