Kishk is a Lebanese ferment of yogurt and bulgur wheat. The two are mixed together into a dough and fermented for about 10 days. During its fermentation it can smell almost sweet, like coconut.

And once that fluffy, red bulgur is plated and garnished with parsley or coriander, extra-virgin olive oil is drizzled to ...

Bulgur's preparation method renders a distinct ... of couscous but the most common ones are Moroccan, Israeli, and Lebanese-- in increasing order of size of the couscous balls.

bulgur wheat is added to soups, rissoles, stuffed vegetables, and salads such as tabbouleh. The medium grade requires less soaking and cooking, so it's ideal for salads and Lebanese kibbeh.

It specializes in Lebanese cuisine with a focus on fresh, seasonal ingredients and homemade dishes. This is Lebanon's national dish; a mixture of lean beef & bulgur wheat, filled with a mixture of ...

bulgur wheat is added to soups, rissoles, stuffed vegetables, and salads such as tabbouleh. The medium grade requires less soaking and cooking, so it's ideal for salads and Lebanese kibbeh.