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

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