Kishk is a fine, powdery cereal that is a mixture of burghul wheat that has been fermented with yoghurt (laban). It is part of the Lebanese mouneh and is a valuable winter diet staple especially to the isolated village or mountain folks. It is prepared in the middle of September when the cow or goat milk starts getting richer in fat, and after the wheat crop is harvested in June/July. It is also important to note that weather must still be sunny. The process takes about nine days and each morning the mixture is kneaded. Once fermentation is complete, the mixture is spread onto clean cloths and laid out on rooftops to sundry. It is finally rubbed between the hands till it is reduced to a powder and back again into the sunlight to remove any humidity that might have stayed in during the rubbing process. It is then put into pure white cotton bags as my grandmother used to do or airtight containers and stored in a dry place.