This is manoushe bi kishik, or a flatbread with kishik. Kishik is made by mixing yogurt and bulgur and letting it ferment. Kishik can be served fresh (mixed fresh and only a few days old, which you'll find in Middle Eastern cheese shops). Or kishik can be dried completely in the sun, and then ground to a powder. This powder is then rehydrated as a soup or sauce and has a very distinctive sour taste.
Pictured is a very traditional kishik flatbread, where kishik powder is mixed with tomato paste, olive oil, and sesame seeds and spread on bread. It's very mild and quite delicious.
6 comments:
Sounds like the sort of thing that you taste once and then absolutely crave for its umami - especially with the tomato paste. Is that right? I need to track some of this down and try it.
I love kishik! A Lebanese friend of ours used to bring manaeesh bi kishik over when her mom came to visit and I never knew what it was until I saw it on this post. :) Thanks!
that looks really delicious. @_@
Oh, we have this in Turkey also! It is called "tarhana" there but I've only ever seen it in soup, never on flatbread. Seems really tasty!
mmmmm.do you have a good recipe for manaaish dough?
Hi! I know this might be quite strange but I wanted to thank you for this blog! Today I looked up shish barak and I stumbled upon your blog. It made my day. I spent most of my childhood in Lebanon and Iran because of my parents. Alas,I had to return to my homeland - Romania. Ever since then I've been dreaming of going back and if I manage that even by recreating the food, I am happy. Thank you.
You brought back lots of happy memories.
Raluca.
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