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