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Monday 18 October 2021
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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




2 thoughts on “KISHK LEBANON’S WINTER WARMER – Lebanon Traveler

    1. Food Heritage Post author

      Dear Dalel, thank you for your message and sorry for the delay in getting back to you. What recipes are you looking for?

      Reply

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