I think that's what it was called. Anyone know what it's called and how to make it.
The breakdown. At a Lebanese party the other day they were making this flat bread on a domed cooking contraption that was propane-fired. (Don't remember the name of the bread either, so if anyone would know...) Anyway, while it cooked they put this stuff on it that was like a tangy yogurty or cheesy and tomato-y sauce, then flipped it in half like a quesadilla. That filling was out of this world. Now, I'm pretty sure it was called something close to kishek. Anyone care to englighten me?