Title: Kirsch
Content:  Kirsch is sometimes used in Swiss fondue and in some cakes, such as the Zuger Kirschtorte. It is also commonly used in the dessert cherries jubilee. It is used in traditional German Schwarzwälder Kirschtorte (Black Forest gateau) and in other cakes—for example in Gugelhupf cake. Kirsch can also be used in the filling of chocolates. A typical kirsch chocolate consists of no more than one milliliter of kirsch, surrounded by milk or (more usually) dark chocolate with a film of hard sugar between the two parts. The hard sugar acts as an impermeable casing for the liquid content and also compensates for the lack of sweetness that is typical of kirsch. Swiss chocolatiers Lindt & Sprüngli and Camille Bloch, among others, manufacture these kirsch chocolates.
Title: Kashk
Content:  In Lebanon, Jordan, Arabian Peninsula, and Syria, kishk is a powdery cereal of burghul (cracked wheat) fermented with milk and laban (yogurt), usually from goat milk. It is easily stored and is valuable to the winter diet of isolated villagers or country people. Kishk is prepared in early autumn following the preparation of burghul. Milk, laban, and burghul are mixed well together and allowed to ferment for nine days. In Lebanon, the mix is salted and traditionally set to ferment in large clay jars for up to three weeks, during which it is regularly kneaded. Each morning the mixture is thoroughly kneaded with the hands. When fermentation is 
Title: Qishr
Content:  Qishr (قشر geshir, gishr, kishr) is a Yemeni traditional hot drink made of spiced coffee husks, ginger, and sometimes cinnamon. In Yemen, it is usually drunk as an alternative to coffee because it doesn't need to be roasted.
Title: Kirsch
Content:  Kirschwasser (, UK also ;, German for "cherry water") or kirsch is a clear, colorless brandy traditionally made from double distillation of morello cherries, a dark-colored cultivar of the sour cherry. It is now also made from other kinds of cherries. The cherries are fermented completely, including their stones. Unlike cherry liqueurs and cherry brandies, kirschwasser is not sweet. It is sometimes distilled from fermented cherry juice.
Title: Kashk
Content:  Kashk has been a staple in the Iranian diet for thousands of years. In modern Iran, kashk is a thick whitish liquid similar to whey or sour cream, used in traditional Persian and Kurdish cuisine, like ash reshteh, kashk e badamjan, kale joush. It is available as a liquid or in a dried form, which needs to be soaked and softened before it can be used in cooking. Kashk was traditionally produced from the leftovers of cheese-making (more specifically, the milk used to make it). The procedure is, subtracting butter from milk, the remainder is doogh which can be used as the base for kashk. The water is subtracted from this whitish beverage and what remains is kashk which can be dried. Iranian kashk has made an appearance in US markets in the past half-century by several Iranian grocers starting with Kashk Hendessi.
Title: Kashk
Content:  called jameed is commonly used. Elsewhere in the Levant, similar products are referred to as drained labneh (labneh malboudeh). A 10th-century recipe for kishk recorded in the Kitab al-Tabikh was made by par-boiling dehulled wheat, milling it, and blending it with chickpea flour. Yeast, salt and water were added to make a dough from the flour, which was left in the sun for around 2 weeks, and re-moistened with sour yogurt (or sour grape juice) as needed. After 15 days the dough would be seasoned with mint, purslane, cilantro, rue, parsley, garlic and the leafy tops of leeks, shaped into disks, and allowed to dry in the sun.
Title: Khash (dish)
Content:  Khash (խաշ; known by the derivations khashi (ხაში) and xaş, respectively) is a dish of boiled cow or sheep parts, which might include the head, feet, and stomach (tripe). It is also known by other designations, namely pacha (Mesopotamian Arabic: pacha, پاچة; pača; пача; ), kalle-pache (kelle paça; kəllə-paça), kakaj šürpi (какай шÿрпи) or serûpê (سه‌روپێ). Considered to originate in traditional Armenian cuisine, khash and its variations are also traditional dishes in Afghanistan, Albania, Azerbaijan, Bosnia and Herzegovina, Bulgaria, Georgia, Greece, Iran, Iraq, Turkey, North Macedonia, Mongolia and some Persian Gulf countries.
Title: Kishka (food)
Content:  Kishke, also known as stuffed derma (from German Darm, "intestine"), is a Jewish dish traditionally made from flour or matzo meal, schmaltz and spices. In modern cooking, synthetic casings often replace the beef intestine. Kishke is a common addition to Ashkenazi-style cholent. Prepared kishke is sold in some kosher butcheries and delicatessen; in Israel it is available in the frozen-food section of most supermarkets. Non-traditional varieties include kishke stuffed with rice and kishke stuffed with diced chicken livers and ground gizzards. There are also vegetarian kishke recipes. The stuffed sausage is usually placed on top of the assembled cholent and cooked overnight in the same pot. Alternatively it can be cooked in salted water with vegetable oil added or baked in a dish, and served separately with flour-thickened gravy made from the cooking liquids.
Title: Kirsch
Content:  Compared with brandy or whisky the characteristic features of kirsch are (a) that it contains relatively large quantities of higher alcohols and compound ethers, and (b) the presence in this spirit of small quantities of Hydrogen cyanide, partly as such and partly in combination as benzaldehyde-cyanhydrin, to which the distinctive flavour of kirsch is largely due.
Title: Kashk
Content:  Kashk ( Kašk) or qurut (Tuvan and курут, құрт, gurt, qurt, qurut, قروت, չորթան-chortan, Turkish: kurut) is a range of dairy products used in cuisines of Iranian, Afghan, Pakistani, Turkish, Kurdish, Mongolian, Central Asian,  Transcaucasian and the Levantine people. Kashk is made from drained yogurt (in particular, drained qatiq) or drained sour milk by shaping it and letting it dry. It can be made in a variety of forms, like rolled into balls, sliced into strips, and formed into chunks. There are three main kinds of food products with this name: foods based on curdled milk products like yogurt or cheese; foods based on barley broth, bread, or flour; and foods based on cereals combined with curdled milk.

Question: Verify the following claims with "True" or "False": I know Kirsch is an ingredient in Bhajji.
Answer: False