This dish celebrates the basic ingredients available to a villager in rural areas of Lebanon as well as in Syria, Palestine and Egypt during the winter months. Kishk is a fine powder made from bulgur that has been fermented with yogurt or water and left to dry in the sun for several days. Kishk can be found in some Middle Eastern grocers and can also be found under the Greek/Cypriot name trachana, which is usually served with grilled/broiled halloumi. Trachana is usually sold in a coarser grain resembling medium bulgur and can be ground in a spice grinder to a fine flour. In Lebanon, awarma (lamb confit) is usually added to the dish, but here I’ve used minced/ground lamb because it’s easier to source.
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