Note 573 — Chapter XXVI · PERIODICAL PUBLIC FESTIVALS, ETC.—continued.

“Kishk” (as the word is commonly pronounced, but properly “keshik”) is prepared from wheat, first moistened, then dried, trodden in a vessel to separate the husks, and coarsely ground with a hand-mill: the meal is mixed with milk, and about six hours afterwards is spooned out upon a little straw or bran, and then left for two or three days to dry. When required for use, it is either soaked or pounded, and put into a sieve, over a vessel; and then boiling water is poured on it. What remains in the sieve is thrown away; what passes through is generally poured into a saucepan of boiled meat or fowl, over the fire. Some leaves of white beet, fried in butter, are usually added to each plate of it.