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Kechek Goat
Description
A specialty of Lebanon’s high Bekaa plateau, keshek is a preparation made of dried fermented yogurt and finely grounded bulgur. It’s an ancient tradition transmitted from one generation to the next. In the cold Bekaa winter, keshek is cooked with water and onion for a warm and nutritious soup. It can also be mixed with tomatoes, onions and olive oil then spread on a pizza or manakeesh dough before placing it in the oven.
Ingredients
Goat yogurt, bulgur, salt.
