Baalbek Staple · Fermented Dairy Flatbread
Manakish bi Kishk
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The tangy topping starts as fermented bulgur and milk left to dry in the sun on rooftops — and the Bekaa's hot, dry summer climate, with clear days six out of seven in August, is considered ideal for curing it.
Kishk — a powder of fermented bulgur wheat and yogurt or milk, sun-dried on rooftops — is mixed with chopped tomato, onion, and olive oil, spread over thin dough, and baked hot and fast until the edges blister. Bekaa Valley bakeries fold it in half for a tangy, portable breakfast.
Why it's made this way: Baalbek and the wider Bekaa Valley's dry mountain climate gives kishk-makers ideal rooftop-drying conditions, making kishk-topped manakish a Bekaa breakfast fixture.
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