1. Peel the onion and dice it.

2. Peel the garlic and mash 5-6 of them with salt, and thinly slice the others.

3. In a pan, fry the onion with a pinch of salt for 2-3 minutes, then add all of the garlic.

4. Give it two more minutes before adding the keshek powder.

5. Cook the keshek until golden, no more than a minute, then pour in the water, mixing continuously till it boils (high flame).

6. Add the kebbeh, reduce the heat and simmer without covering for 5-10 minutes more.

7. You can serve this dish with saj or markouk bread.