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Keshek el Fouqara Recipe (Lebanese Bulgur Cheese)

Keshek el Fouqara is a traditional Lebanese fermented bulgur cheese that delivers a cheese-like flavour through a simple but patient fermentation process. 
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Servings: 24 cheese balls
Ingredients Method Notes

Ingredients
  

  • 500 g medium or coarse bulgur wheat
  • 28 g fine sea salt or kosher salt
  • 1400 ml filtered water
  • 1 liter extra virgin olive oil
  • Optional coatings: za’atar dried mint, sesame seeds, nigella seeds, Aleppo pepper or chili flakes, and sumac.

Method
 

  1. Combine the bulgur, salt, and water in a clean jar, let sit for 1 hour, then stir again.
  2. Cover with cheesecloth and keep in a dark place for 4–6 weeks, stirring daily and keeping the bulgur slightly submerged in water.
  3. After a few days, fermentation will begin with bubbles and a sour aroma; continue fermenting until it develops a tangy, cheese-like flavor.
  4. Drain the fermented bulgur in cheesecloth overnight, then squeeze out excess moisture.
  5. Knead the paste until smooth and shape into small balls. Roll in optional herbs, spices, or seeds if desired.
  6. Pack the balls into clean jars and fully cover them with olive oil.
  7. Seal and store in a cool, dark place. Eat immediately or age for another 4–6 weeks for deeper flavor.
  8. Keep the cheese balls submerged in oil at all times during storage.

Notes

  • The fermentation time will vary based on ambient temperature. Warmer kitchens (75-80°F/24-27°C) will ferment faster than cooler ones.
  • Always use a clean, dry spoon when removing cheese balls from the jar to prevent introducing moisture or contaminants.
  • The added olive oil becomes increases in falvor  over time and can be used in cooking or for dressing salads.