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Kishk, Trahana, and Tarhana
Fermented Eastern Mediterranean “Pasta”
Appears in
Published 2014
This is an ancient staple made in the summer with coarsely ground grains—wheat or barley—and milk or yogurt. The two essential ingredients are transformed into a flavorful and nourishing “pasta” for the winter months.
The word kishk, used for this staple throughout the Middle East, comes from the Persian kashk; today, kashk in Iran contains no grain and is a kind of fermented whey, available in liquid and dried forms with which modern chefs in Europe and the United States have started to experiment.
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