Kishk

Kishk is a dried dough of bulgur and yogurt. When needed, it is crushed, dissolved in some liquid, and incorporated into soups, mostly cooked in northern Iraq. Arabic medieval cookbooks also mention kishk Turkumani, which is drained yogurt, shaped into loaves, and dried in the sun, as described in the fourteenth-century augmented version of al-Baghdadi’s cookbook Kitab Wasf al-At’ima al Mu’tada. This practice of enriching stews and soups by adding kishk is an ancient one, as the Babylonian stew recipes show.