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Friday 18 August 2017
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KISHK LEBANON’S WINTER WARMER – Lebanon Traveler

Traditionally made in summer to be stored and consumed in cold winter months, kishk has a culinary history rooted in Lebanon’s seasons. The Food Heritage Foundation’s Zeinab Jeambey scours the country for this ever popular dairy delicacy and discovers a diversity of flavors.

Check out the full article in Lebanon Traveler magazine

Kishk: Lebanon Traveler




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