Grains & Starches
Kishk
كشك
Lebanon
Cracked wheat fermented with yoghurt for days, dried in the sun and ground to a pale powder, then cooked into a thick sour soup.
Original eatfuls sticker artwork
What it is
A closer look at Kishk.
Cracked wheat fermented with yoghurt for days, dried in the sun and ground to a pale powder, then cooked into a thick sour soup.
What to look for
Know it when you find it.
Made once a year in villages and stored for the winter. Cooked with onion, garlic and lamb into a porridge-like soup for breakfast.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Kishk.
Lebanon
Country-wide tradition
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Niari-Bouenza (Southern), Republic of the Congo
Congolese Attiéké
Attiéké
Fermented cassava semolina steamed into fluffy, slightly tangy granules; originally from Côte d'Ivoire but now produced in the Bouenza district of Congo.
Ethiopia
Beso
በሶ
Finely ground roasted barley flour — an ancient Ethiopian travel food. Mix with water for a quick savory paste, with honey for a sweet snack, or with milk and fruit for a modern smoothie.
Peru
Cañihua
Nutritious Andean grain similar to quinoa but darker and more resilient. Valued for food security in high-altitude regions.
Ethiopia
Chiko
ጭኮ
A pressed Ethiopian travel snack made of roasted barley flour blended with niter kibbeh, sugar and warm spices. Calorie-dense and shelf-stable — a traditional 'journey food' eaten by farmers, soldiers and travelers.
Mozambique
Chima de Arroz
A Mozambican stiff porridge made from rice flour and served with relishes.
Uzgen, Kyrgyzstan
Devzira Rice
Девзира
A red-brown rice from the Fergana valley whose grains hold a groove of pink bran, grown around Uzgen and prized for plov because it swells without breaking.
Sudan
Dukhun
A Sudanese sorghum preparation cooked as a staple alongside sauces and stews.
Eritrea
Eritrean Tihlo
Tihlo
Eritrean dish of roasted barley flour dough shaped into small balls; served on a stick and dipped into a spicy berbere sauce; a specialty of the Tigrinya people; eaten communally