Lebanese Kishk and Ksinohondros from Crete

I wouldn’t suggest that you make your own kishk and ksinohondros if there were reliable good-quality commercial alternatives. If you are aware of one, please let me know! The process may seem long, but the actual work—the mixing, stirring, and brief cooking of the grain—takes little time. The most important step is the drying process, which traditionally took days, as the crumbled mixture was spread on clean sheets to dry in the sun. Today a dehydrator or a low oven will dry the “pasta” in a few hours. Following the old tradition, I use whole barley flour together with the bulgur.