Lebanese Kishk Soup with Garlic

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Authorksalman
RatingDifficultyBeginner

Keshk is a very traditional food made every year by Lebanese villagers with bulgur and milk (either cow’s or goat’s) at the end of summer as part of winter’s provisions. This is a very simple and versatile soup that is thick and nourishing.

Yields2 Servings
Prep Time5 minsCook Time15 minsTotal Time20 mins

 3 tablespoons butter or olive oil
 6 garlic cloves, green germ removed and minced
 ½ pound ground lamb or lean ground beef (optional)
 1 cup kishk powder
 Dried mint or parsley (for garnish)

1

In a medium saucepan over medium heat, melt the butter or heat the oil. Lower the heat and add the garlic, cooking just long enough to release the scent without browning it. Add the meat and increase the heat to medium, stirring constantly to break up and brown the meat.

2

Add three cups of water to the pot. Gradually whisk in the kishk powder, a little at a time. Cook over medium-low heat until the mixture is thick, 5-10 minutes. Ladle into warm soup bowls and garnish with crushed dried mint. Serve with flatbread or pita.

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Ingredients

 3 tablespoons butter or olive oil
 6 garlic cloves, green germ removed and minced
 ½ pound ground lamb or lean ground beef (optional)
 1 cup kishk powder
 Dried mint or parsley (for garnish)

Directions

1

In a medium saucepan over medium heat, melt the butter or heat the oil. Lower the heat and add the garlic, cooking just long enough to release the scent without browning it. Add the meat and increase the heat to medium, stirring constantly to break up and brown the meat.

2

Add three cups of water to the pot. Gradually whisk in the kishk powder, a little at a time. Cook over medium-low heat until the mixture is thick, 5-10 minutes. Ladle into warm soup bowls and garnish with crushed dried mint. Serve with flatbread or pita.

Lebanese Kishk Soup with Garlic

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