Kishk is a staple which country people depend upon for winter nutrition and bulk. It is used as a breakfast cereal and to bulk up soups. When wheat is harvested bulgur, cracked wheat, is fermented with milk and yoghurt, a process which takes around 2 weeks. Once the fermentation is complete, the mixture is salted, spread out on cloths and allowed to dry, after which it is rubbed until it becomes a fine powder or sort of dried paste. It is then mixed with milk, flour and seasonings, usually hot and spicy, and mixed with water as part of an evening meal.