Kishk is a Lebanese ferment of yogurt and bulgur wheat. The two are mixed together ... But ultimately it develops the flavor of a strong, musky cheese. Kishk is dried after fermentation, then ...

Chopped red onion, peppers and celery would also taste great in the mix, as would feta or Greek-style salad cheese. Start by cooking the bulgur wheat in a pan of salted boiling water for about 10 ...

Stir the remaining dressing through the bulgur wheat. Top with the roasted cauliflower. Scatter over the goats’ cheese, extra mint leaves and pink peppercorns, and serve hot.

The bulgur wheat contributes a hearty ... a squeeze of lemon juice and a generous sprinkling of grated cheese.