A staple pantry item in every Lebanese household, kishik is a mixture of cracked wheat, goat milk and goat yogurt, which is left to ferment for 10 days and then powdered in preparation for the winter. Rehydrated and cooked into a porridge-style soup, topped with awarma (beef confit), toasted pine nuts or fried onions, kishik on a cold morning is reminiscent of winter mornings in the Bekaa valleys of Lebanon.
Ingredients
- 2 tablespoons sunflower oil
- 1 tablespoon butter
- 1 shallot, diced
- 2 cloves garlic, minced
- 1 potato, peeled and diced
- 1 1/2 cups kishik powder, available at Middle Eastern markets
- 3 cups water
- 1 teaspoon tomato paste
- 1 teaspoon salt
Instructions
In a saucepan, heat the sunflower oil and melt the butter over medium heat. Add the minced garlic and diced shallot and sauté until lightly caramelized.
Add the kishik powder and stir for 2 to 3 minutes. Add the diced potatoes, tomato paste and water. Continue stirring until the kishik fully dissolves. Cook it for 20 minutes, stirring occasionally, until it thickens and the potato softens.
Serve the kishik soup warm with a side of pita bread for dipping.
