الكشك

We wash the bulgur thoroughly with water.

We drain the bulgur from water.

We spread the bulgur on a tray and let it dry under the sun.

We add the milk to the bulgur. We let it soak for 4 hours until it absorbs the milk

After 4 hours, we add the yogurt and mix well.

We cover it and leave for 12 hours.

. The next day, we knead the bulgur and yogurt by hand or machine.

We add half of the labneh and blend with an electric blender.

We cover the pot and leave for another 12 hours.

We add the remaining labneh with salt and mix well.

We cover and leave it for 4 more days, stirring twice daily.

On the 7th day, the Kashkeh is ready.

We store it in glass jars covered with olive oil.