Kambiz Keshk 235 g

The kishk especially in Lebanon and Syria in the Levant and West Asia and eaten in most Arab countries, especially in Lebanon and Syria. It is prepared in the late summer or in the early autumn, the time of wheat harvest. Al Ahlam Keshk is distinguished by its high quality, a few of this flavorful and useful powder are added to the oatmeal soup or vegetable soup Or the soup of mushrooms  to thicken, and there are several uses of the kishk , including kishk soup with onions, as well as kishk soup with onions and meat