Kishk is a powdery cereal of burghul (cracked wheat) fermented with milk and laban (yoghurt). It is easily stored and is valuable to the winter diet of isolated villagers or country people.

Kishk is prepared in the early Fall when the wheat crop is harvested. Milk, laban and burghul are mixed well together and allowed to ferment for nine days. Each morning the mixture is thoroughly kneaded with the hands.

When fermentation is complete the kishk is spread on a clean cloth to dry. Finally it is rubbed well between the hands until it is reduced to a powder and then stored in a dry place.