Shurabat al kishk

Shurabat al kishk

Soup with kishk

By
From
The Complete Middle Eastern Cookbook
Serves
6
Photographer
Alan Benson

The preparation of kishk is a once-a-year effort when the wheat crop is harvested. Villagers, particularly in isolated areas, depend on kishk for nutritious winter breakfasts, and add it to soups for substance.

Basically kishk is burghul (bulgur) fermented with milk and yoghurt, a long process which all together takes 2 weeks. After the fermentation process, the mixture is salted, spread on cloth and allowed to dry thoroughly, then rubbed to a fine powder.

Middle Eastern food stores sell kishk, and although it is expensive, a little goes a long way. It is also used in Iran.

Ingredients

Quantity Ingredient
1 tablespoon Samneh
or 1 tablespoon oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
1 cup kishk
salt and freshly ground black pepper, to taste

Method

  1. Heat the samneh in a heavy-based saucepan and stir the lamb and onion over high heat until the meat loses its pink colour and is crumbly. Add the garlic and cook until the juices evaporate.
  2. Stir in the kishk and cook over medium heat for 3 minutes, stirring constantly. Remove the pan from the heat and gradually add 1 litre cold water, stirring constantly. Season to taste with salt and pepper.
  3. Return to medium heat and stir constantly, until thickened and bubbling. The consistency should be that of a thick cream soup; add a little more water if necessary.
  4. Remove from the heat and serve immediately.

Note

  • This soup can be served at any time. For breakfast in Syria and Lebanon, it is often prepared without the meat and garlic.
Tags:
The Complete Middle Eastern Cookbook
Tess
Mallos
Middle Eastern
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