Kishk saedi breakfast in Beni Suef

Kishk saedi is made from parboiled wheat and fermented cheese made from stained buttermilk. The nuggets are dried on the rooftop, then stored in a clay pot. They are rehydrated and used in various dishes, such as for breakfast with eggs, or added to soups and stews cooked with meat.

To cook them, they are rehydrated and often eaten with eggs for a breakfast or brunch.