Categories
In The Media

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 replies on “KISHK LEBANON’S WINTER WARMER – Lebanon Traveler”

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

Leave a Reply

Your email address will not be published. Required fields are marked *