The Lebanese Kishk: A Traditional Dairy Product in a Changing Local Food System

Mabelle Chedid, Salwa Tohme Tawk, Ali Chalak, Sarah Karam, Shadi K. Hamadeh


This paper focuses on analyzing the production chain of traditional kishk prepared with wheat and milk in two Lebanese regions, the West Bekaa and the Chouf. It aims at assessing kishk processing to analyze the sustainability of this traditional product especially under the impact of changing wheat production and milk availability. A survey was conducted at the level of kishk producers and wheat farmers to identify the different production systems based on their scale and their practices. Results showed that kishk production has been sustained by rural women in the designated areas and was not affected by the changes that have occurred in the wheat sector which included introduction of new wheat varieties; on the contrary, this traditional product has adopted the new varieties. In addition, the versatility of kishk recipe prepared from cow, sheep or goat milk, makes this dairy product resilient to changes in milk availability and sources. However, the authors found that conserving traditional kishk requires substantial efforts in marketing, certification, and quality control.


Kishk, local food systems, milk, sustainable food, traditional food system, wheat

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Copyright (c) 2018 Mabelle Chedid, Salwa Tawk Tohme, Ali Chalak, Hamadeh Kamal Shadi

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Journal of Food Research   ISSN 1927-0887 (Print)   ISSN 1927-0895 (Online)  E-mail:

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