Kishk is a natural functional food as minor constituents that are deficient in milk are supplemented by cereals. It also widely consumed in the diet of many people in the Middle East, especially Upper Egypt. This work was conducted at Dairy Department laboratories, Faculty of Agriculture, New Valley University as well as laboratories of Agricultural Research Center, Giza, Egypt. The aim of this paper is to investigate replacing bulgur by different percent of broken faba bean seeds (by-product) and type of milk on compositional, nutritional, microbiological, and sensory qualities of Saidy kishk to increase the added value viewpoint of economical and nutritional. The results indicated that there were a significant differences in physiochemical properties, i.e. moisture, ash, protein, fat, carbohydrates contents, pH and titratable acidity, essential amino acids, mineral contents such as Ca,  Mg, K, Na, P and Fe, microbiological properties, TBC and LABC as well as sensory properties of Saidy Kishk samples as a result of replacing bulgur by different percent of broken faba bean seeds by 25 and 50% or change the studied milk type, i.e. full cow milk, skimmed milk or Laban zeer. This study concluded that Saidy Kishk samples manufactured from 50% B+50% Fb with skimmed milk had the highest values of threonine (3.75%), leucine (10.91%), lysine (6.47%), phenylalanine (5.33%), valine (4.88%), histidine (3.11%), Ca (319.67mg), Mg (172.00mg), K (1117.67mg/100g DWB) and Fe (7.19 ppm). Therefore, it is suggested that this formula of Saidy Kishk samples could be used to increase the added value viewpoint of economical and nutritional.