Keshek el Fouqara, a Lebanese recipe for vegan cheese made from lacto-fermented bulgar wheat.

After fermenting the wheat, you press water out, roll it into balls, and coat with herbs and spices, and jar in olive oil. I did fireball, galric onion herb, and black sesame pepper mustard for the three batches.

Has a smooth texture, and tangy, funky taste, to be used like a goat chevre.