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Kishk Soup

by taste2016 August 28, 2017
FROM THE LAND

KISHK SOUP

BY THE FOOD HERITAGE FOUNDATION
Serves 6
INGREDIENTS
  • 1 cup kishk powder
  • 2 tbsp kawarma (cow or goat meat preserved in sheep fat)
  • 4 chopped garlic cloves
  • 1 small potato, finely diced (optional)
  • 5 cups water
PREPARATION

1. Cook the kawarma in a pot and stir slowly.

2. Add the chopped garlic and the diced potato. Stir well on low heat until the potatoes are cooked well.

3. Add the kishk to the mixture in the pot. Stir for 2 minutes and add the water.

4. Cook over low heat until the soup starts boiling. Serve hot.

* kishk is made of bulgur – cracked parboiled wheat – mixed with either milk or yogurt.

KawarmaKishkSoupthe food heritage foundation
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Taste & Flavors
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Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books