Kishk soup is a nutritious soup consumed especially during winter. The soup can be served as a side with baked meat kebbeh. Alternatively, raw or oven baked kebbeh balls can be placed in the boiling kishk soup till they are well cooked. For a lighter and healthier version of this recipe, substitute kawarma with lean cow meat.

Total Servings: 6 Preparation time: 45 minutes Ingredients: 1 cup of kishk powder 2 tbsp. of qawarma (cow or goat meat preserved in sheep fat) 4 garlic gloves, chopped 1 small potato, finely diced (optional) 5 cups of water Preparation Steps:

1. Put the qawarma in a pot on the oven fire and stir slowly
2. Add the chopped garlic and the diced potato
3. Stir well on low heat until the potatoes are cooked well
4. Add the kishk to the mixture in the pot
5. Stir for 2 minutes and add the water
6. Cook over low heat until the soup starts boiling
7. Serve hot