Lacto-fermentation experiment #2 (Kishk)

Kishk is a powdery cereal of bulgur fermented with milk and yoghurt.  It is easily stored and is valuable to the winter diet of isolated villagers or country people. Kishk is prepared in the early Fall when the wheat crop is harvested. Milk, yogurt and bulgur are mixed well together and allowed to ferment for nine days. Each morning the mixture is thoroughly kneaded with the hands. When fermentation is complete the kishk is spread on a clean cloth to dry. Finally it is rubbed well between the hands until it is reduced to a powder and then stored in a dry place. To make kishk porridge, melt one tablespoon of qawwrama. Add several garlic cloves and fry lightly. Add (preserved wheat) two tablespoon kishk and saute for several minutes, stirring constantly. Add one cup water and salt to taste. Boil and stir until the desired porridge consistency is reached. Serve hot.

From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959 

I am on day five.  The smell is delightful--strong, but also slightly sweet.

Aside from the fact that it is not fall and I have not harvested any of my non-existent wheat crops, I think living in Climax, NC qualifies me as a "country person."

My recipe is from Sandor Katz' book, Wild Fermentation,