Preparation info
  • Makes about

    12 ounces

    • Difficulty


Appears in

By Aglaia Kremezi

Published 2014

  • About

Depending on your kitchen’s temperature, and on how sour and pungent you like your kishk, it will need 8 to 10 days to ferment. Stirring once or twice a day is all the work that’s needed.


  • 1 cup (140 g) fine bulgur
  • 1 cup (140


In a large nonreactive glass or metal bowl, mix the bulgurs with the yogurt, milk, and lemon juice, stirring well. Cover with a clean towel and let rest, at room temperature, for 24 hours.

On the next and the following 7 to 9 days, stir well every morning, and in the evening as well, if possible. It is important to stir to prevent surface molding. On the fifth or sixth day, it may start