Kechek El Fouqara Cheese

Lebanon

Milk and milk products

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Kechek El Fouqara Cheese

Around ten kilometers from the ancient city of Tyre is Majedl el Zoun, a small village of Muslim farmers is situated in a dry stony landscape, not far from the border with Israel.
Their Kechek el fouqara or “poor man’s cheese” in fact uses no milk , whereas keshek is commonly made with goat’s milk yoghurt and is produced using wheat bulgur fermented in water and sea salt, following an ancient recipe that has undergone modifications and sparked many variants. It is also called Jebnet el burghol (burghul cheese), and was a very common product until 50 years ago, because the poorest people often did not even possess a goat or could not afford to buy milk for the preparation of yoghurt.
The freshly harvested wheat is cleansed of impurities, washed, and left to stand in water for at least eight hours or until the wheat berries slightly sprout. It is then boiled in a large pot on a wood fire. After cooking for 5 or 6 hours, it is dried in the sun on large white sheets. At this point it is taken to the mill and made into burghul (fermented, ground corn). Water and salt are then added and it is left to ferment from two to four weeks according to the season. It is then ground, left to ferment for another week and finally worked by hand until a homogenous, elastic mass is obtained
The product can have a plain taste or flavors can be added, such as thyme, cumin, nigel seeds, sesame seeds, red, green or black peppers. When the mass is still moist it is shaped into small balls. They are then stacked compactly in glass jars, local extra virgin olive oil will then be poured to cover entirely the vegan cheese for preservation and taste. Poor man’s cheese can then be kept for a year or longer.

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The Presidium was initially created because only a few people revived the mouneh traditional forgotten method.
In this difficult situation, with producers seriously damaged by the 2006 war, the Presidium works to promote this product on local and international markets, increasing the quality of the raw materials (oil, grain) providing new equipment in order to rationalize the production and sustaining the creation of a food com- munity involving producers from different phases of the production process of Kechek el Fouqara.

Production area
Majedl el Zoun, Tyre province

Presidium supported by
Tuscany Regional Authority
Nelly Chemaly
Mona Eldor Hassan Salman
Presidium coordinator
Nelly Chemaly
tel. +961 3814341
nellychemaly@yahoo.com
The Presidium was initially created because only a few people revived the mouneh traditional forgotten method.
In this difficult situation, with producers seriously damaged by the 2006 war, the Presidium works to promote this product on local and international markets, increasing the quality of the raw materials (oil, grain) providing new equipment in order to rationalize the production and sustaining the creation of a food com- munity involving producers from different phases of the production process of Kechek el Fouqara.

Production area
Majedl el Zoun, Tyre province

Presidium supported by
Tuscany Regional Authority
Nelly Chemaly
Mona Eldor Hassan Salman
Presidium coordinator
Nelly Chemaly
tel. +961 3814341
nellychemaly@yahoo.com