كشك بلدي

In the heart of the green hills of Ajloun, a distinctive product is produced that reflects the rich culture and heritage of the region, and that is Kishk. Kishk is prepared from a mixture of fermented bulgur mixed with milk and yogurt, which is then dried and ground into a powder that can be used in the preparation of many local dishes.

The story of Kishk begins in the late summer or early autumn, at the time of the wheat harvest. Coarse bulgur is mixed with yogurt, milk, and salt, then the mixture is left to ferment for four days. After fermentation, the Kishk is shaped into balls and left under the sun to dry.

Ajloun’s Kishk is used in many local dishes, ranging from sauces and broths to main dishes. It is presented in several forms, including fine Kishk used in cooking, and coarse Kishk used in making pastries.

Over time, the Kishk from Ajloun has become known not only in the local area but also across the country. Many people flock to Ajloun to purchase the Kishk and taste its unique flavor.

In the end, the Kishk from Ajloun is not just a product, but a representation of the region’s heritage and culture. It reflects the hard work and care that the farmers in Ajloun put in, and it expresses the rich and distinctive flavors that the fertile land provides.