Kishk Yoghurt and burghul soup with shredded chicken, chilli, lemon and mint

Kishk Yoghurt and burghul soup with shredded chicken, chilli, lemon and mint

By
From
Saha
Serves
8
Photographer
Matt Harvey

I remember my teta Adèle making this dish for the family when I was a child – my brothers and I used to eat it on Saturday mornings before heading off to the footy with our grandfather. Kishk, a fermented yoghurt and burghul wheat powder, is something of an acquired taste, but in the same way that one can develop a taste for the Chinese soup congee, we find it curiously addictive. You can find kishk powder in Middle Eastern grocers shops.

Chicken stock

Ingredients

Quantity Ingredient
2 small chicken breasts, on the bone
1 stick celery, roughly chopped
4 pearl onions, peeled and quartered
1 red bullet chilli, split lengthways
1 cinnamon stick
1/2 lemon
water

Kishk

Quantity Ingredient
1 tablespoon olive oil
2 long green chillies, seeded, scraped and finely shredded
1 onion, very finely diced
1 garlic clove, finely diced
1/2 teaspoon dried mint
120g kishk powder
1 litre reserved chicken stock
salt and pepper

Method

  1. To make the stock, place the chicken breasts in a medium-sized pan with the other ingredients and pour on enough water to cover. Bring to the boil and skim away the scum that rises to the surface. Simmer gently for 5 minutes, then turn off the heat and leave the chicken to cool in the stock. When cool, remove the chicken, reserving the stock and pearl onions for the soup. Remove the chicken from the bone and use your hands to shred the chicken finely.
  2. Heat the olive oil in a large heavy-based pot and gently sauté the chillies, onion, garlic and dried mint until soft. Stir in the kishk and cook on a medium heat for a few minutes. Reheat the reserved chicken stock and add to the kishk mixture, stirring constantly. Season with salt and pepper and bring to the boil. Cook for another 5 minutes, stirring from time to time, until thick and creamy. Add the reserved pearl onions and serve garnished with the shredded chicken, chopped mint and a squeeze of lemon juice.
Tags:
Saha
Malouf
Lucy
Greg
Lebanon
Lebanese
Syria
Syrian
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