Kishkeh (labni) Recipe

Combine dry ingredients

In a large bowl, whisk together the fine bulgur, all-purpose flour, dried milk powder, salt, black pepper, ground allspice, and ground cinnamon until homogenous. Ensure no lumps of flour remain.

Transfer the dry mix to a large storage or mixing container suitable for the large batch. Set aside while you prepare liquids.

Temper the yogurt

In a separate large bowl, whisk the plain yogurt with the water and olive oil until smooth and slightly loose; the mixture should be pourable but creamy. If using labneh, thin it with warm water to reach similar consistency.

Combine liquids and dry mix

Gradually add the dry mix to the yogurt mixture in 1-cup portions, stirring thoroughly after each addition to avoid lumps. Use a heavy spoon or electric paddle on low speed. Continue until all the dry mix is fully incorporated and the texture resembles a thick batter/dough that holds together but is still scoopable. This will take 6–8 minutes of mixing.

Taste a small spoonful and adjust seasoning if needed (add up to 0.5 tsp more salt or 0.25 tsp more pepper).

Rest and hydrate

Cover the bowl and let the mixture rest 30–45 minutes at room temperature so the bulgur fully hydrates and the flavors marry. Stir once halfway through to redistribute moisture.

Preheat and prepare pans or trays

Preheat oven to 375°F (190°C). Lightly oil several large baking trays or shallow hotel pans (for office group package use 2–3 hotel pans). Drizzle a little olive oil or brush melted ghee to coat the bottom and sides.

Shape kishkeh for group service

Spoon the kishkeh mixture into the prepared trays and spread evenly to about 1–1.5 inches (2.5–3.8 cm) thickness. Wet a spatula or the back of a spoon with water or oil to smooth the surface and press gently to compact the mixture so it holds together after roasting.

Score and oil

Lightly score the surface in serving-size portions using a knife to create cut lines (this helps portioning for offices). Brush the surface liberally with melted ghee or olive oil — this encourages browning and prevents drying.

Roast

Bake in the preheated oven for 35–45 minutes, rotating trays halfway through, until the surface is firm and has golden-brown patches. For a deeper crust, switch to broil for the last 2–3 minutes while watching closely to avoid burning.

Finish and garnish

Remove from oven and immediately brush again with a little melted ghee or olive oil. Sprinkle chopped parsley, toasted pine nuts (if using), and a light dusting of coarse sea salt. Let cool 10–15 minutes so portions set before cutting along the pre-scored lines.

For transport to an office: cover pans tightly with foil and keep warm in insulated carriers, or cool to room temperature and refrigerate; reheat in a convection oven at 325°F (160°C) until warmed through before serving.