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 [caption id="attachment_2893" align="alignnone" width="800"] Kishk: Lebanon Traveler[/caption]