Laila El-Haddad, Maggie Schmitt

Kishik and Hot Pepper Dip

Mareesa

Preparation info

  • Serves

    2–3

    • Difficulty

      Easy

Appears in

The Gaza Kitchen: A Palestinian Culinary Journey

The Gaza Kitchen

By Laila El-Haddad and Maggie Schmitt

Published 2021

  • About

Check Middle Eastern markets for kishik or make your own. In southern Gaza, each town or region has its own way of using this traditional fermented dairy product; we have included two here.

Ingredients

  • 1 round of hard kishik or 3 tablespoons powdered or 5 tablespoons liquid kishik

Method

If the kishik is hard, break it into small pieces and moisten with a few spoonfuls of water. Allow it to absorb the liquid for a few minutes, and then pulverize it in a food processor or blender or by hand in a mortar and pestle until a paste, similar in consistency to hummus, is achieved. (I