Upper Egyptian kishk (for storage)

Rinse fine bulgur, spread to dry, then set it in a large earthenware container

Mix salt with curdled milk, add to the dry bulgur and leave for for 5 days to rise, with adding more curdled salted milk every day.

Knead the mixture to form hard dough and cut into small round cakes and leave it in open air till dry.

When it become hard, You can either grind it into powder or save it as it is in well covered box.