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Goat Keshek

Goat Keshek

Regular price $10.60
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Lebanese goat keshek is a cherished culinary treasure deeply rooted in Lebanon's culinary heritage. The process of making keshek involves a careful blend of goat milk and bulgur wheat, which undergoes a fermentation process that gives keshek its distinctive tangy taste and creamy consistency.

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A specialty of the Bekaa region, goat keshek is a product of thousands of years of culinary refinement. Keshek is made by soaking bulgur wheat in fresh goat yogurt and goat labneh. The mixture is then left to ferment for several days, allowing the infusion of the keshek with its characteristic flavor profile. Once the fermentation process is complete, the keshek is typically sun-dried or air-dried to enhance its shelf life and intensify its flavors. The dried keshek is then ground into a fine powder or left in chunks, depending on the desired consistency. In Lebanese cuisine, goat keshek is a versatile ingredient that is used in various dishes to impart its unique flavor and creamy texture. It can be enjoyed as a spread on flatbreads or crackers, mixed with olive oil and onions and tomatoes to create a delicious dip, or incorporated into soups, stews, and sauces to add depth and complexity to the flavors.
Bulgur, goat yogurt, goat labneh and salt.
Mix with tomatoes, onions, and olive oil and spread on pizza dough. Integrate into your soups, stews, and sauces.