Cheese & Upper Egypt specialities
Saidi kishk — 1 kg
240 EGP / kg
Saidi kishk is made from fermented or churned milk, mixed and dried into grains or powder — off-white, with a distinctive sour, salty taste. It is an old Upper Egyptian way of preserving milk so it lasts the year. Its best-known use is kishk soup: soaked in water or stock and cooked with garlic, samna and chicken or meat into a heavy, filling dish, especially in winter. It is also used with stuffed vegetables and in some tagines, and eaten dry alongside bettaw bread. Keep it in a sealed jar in a dry place away from humidity and sun — moisture is what ruins it. Use a dry spoon each time. A 500 g pack is also available.
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