• cracked wheat

• yogurt

• salt

For every 1 kg (~2lbs) of cracked wheat you need about 5 kgs of yogurt. First pour around 2 kgs  yogurt over all the cracked wheat and mix well, leave overnight in order for the wheat to absorb it. Next day you notice that the wheat has returned into its same form but with a little soggier texture , add the rest of yogurt( which you should drain all the whey from it) and 2 tbsp of salt,  then leave covered for one week if the ambient temperature is cold, and for 4 days if ambient temp is hot, and make sure you keep kneading them once a day in order to turn them into a paste at the end of the week.

When the mix is ready, drop  small spoon amounts of it on a piece of linen and let them air and sun dry. After the mix has well dried, it should be milled in a flour mill, the final powder should feel like a fine cornmeal or even like flour texture.

kishk is eaten as a soup in cold winter days, it gives a warm feeling, enjoy it breakfast, lunch or dinner.