Arabic recipesSoups
Lebanese Kishk Soup Recipe: Tangy Fermented Bulgur and Yoghurt Winter Soup
Kishk soup is a velvety, pleasantly tangy winter staple from Lebanon and Syria made with sun-dried fermented bulgur-and-yoghurt powder whisked into cold water and simmered over sautéed onions and minced lamb in ghee. It is finished with sizzled garlic and dried mint and eaten hot with Arabic flatbread.
Also known as:Shorbet kishkSyrian and Lebanese kishk porridgeKishk baladi soup
Servings4
Prep time10 min
Cook time20 min
Ingredients
Add ingredients to cart- 120 g (about 6 heaped tbsp) fine kishk baladi powder
- 1 litre cold water for dissolving the kishk
- 150 g coarsely minced lamb (or omit and use 1 finely diced small potato for a meatless pot)
- 1 medium onion, finely diced
- 2 tbsp Arabic ghee (samna) or extra-virgin olive oil
- 4 garlic cloves crushed into a paste, 1 tbsp dried mint, a pinch of white pepper and salt only if needed
Preparation Steps
- 1Whisk the kishk powder thoroughly into the cold water in a bowl until completely smooth and lump-free, letting it hydrate for 5 minutes.
- 2Melt 1.5 tbsp ghee in a saucepan, soften the finely diced onion, then add the minced lamb (or diced potato) and brown evenly.
- 3Give the cold kishk mixture another stir, pour it into the pot and bring to a gentle boil over medium heat while stirring continuously so the wheat thickens into a silky soup without catching on the base.
- 4Lower the heat and simmer gently for 10 to 12 minutes, stirring every couple of minutes; taste before adding any salt because traditional kishk is already well salted.
- 5Warm the remaining 1/2 tbsp ghee or a splash of olive oil in a small skillet, fry the crushed garlic just until fragrant and pale golden, stir in the dried mint off the heat and spoon immediately over the bowls; serve with fresh or toasted pita and radishes.
