Maacaroun bil-kishk combines dough balls cooked with kishk and qawarma! Rich with carbohydrates and proteins, this dish is commonly prepared by dwellers of the elevated mountains during cold winter days. The dough balls are pressed on a fork or a sieve which gives them the pattern of the “sweet maacaroun” and makes them absorb the mix easily. Qawarma is sometimes added to the kishk, hence enhancing its caloric content. In the Soueida region in Syria, Maacaroun bi kishk is also prepared with slight differences; the dough is cooked in hot water, drained then sprinkled with kishk, olive oil and minced garlic.
Total servings: 4
Caloric content: 400 calories/serving
1 cup of flour
¼ cup of water
A pinch of salt
4 garlic gloves (2 chopped and 2 whole)
3 tbsp. of qawarma
1 cup pf kishk powder
2 cups of water
1. To make the dough, mix the flour with salt and water.
2. Knead well and cut into small pieces.
3. Make balls with the dough pieces.
4. Roll each ball against a fork, sieve or a grater to give it a patterned texture (like the sweet maacaroun).
5. Cook the dough in hot water, then drain it well.
- Stir-fry the garlic in the qawarma until it is soft.
- Pound garlic in a mortar, add a pinch of salt and continue pounding to a paste.
- In a large plate, put the pounded garlic, two spoons of qawarma and add the cooked maacaron.
- Sprinkle the kishk over garlic, qawarma and maacaron.
- Add boiled water and mix it all together.
- Serve hot.