Tangy, fermented yogurt-based soup with vegetables.
Summertime in the Levant is kishk season, when milk production is high and the sun is at its hottest. Village women across the Middle East ferment the dairy and bulgur dough mixture on rooftops for about a week before coming together to rub the dried dough into a fine, beige powder. The final product is preserved for the winter season.
What is kishk?
Kishk has a distinctly musky, fermented flavour that can be eaten on its own or in different types of dishes. You can make various soups with it, my favourite being kibbeh bil kishk, which I’ll post soon Inshallah. You can even turn it into a paste and make a number of dishes, including fatayer bil kishk and omaysheh.
You can buy kishk in powder form in many Middle Eastern grocery stores here in the West, but I strongly recommend buying one that comes straight from Syria or Lebanon, as the milk they use tastes better.
Do you like kishk? In the comments below, let me know how you enjoy eating it.
Kishk Soup
Ingredients
- 1 cup collard greens sliced finely
- 1 carrot diced
- 2 potatoes diced
- ½ cup canned chickpeas drained and rinsed
- ½ cup kishk powder
Instructions
- In a small saucepan, bring water to a boil. Add collard greens and simmer for 15 minutes. Drain and set aside.
- In a large pot, bring water to a boil. Toss carrots and simmer for 5 minutes.
- Add potatoes and chickpeas and simmer for 10 minutes.
- In a bowl, dilute kishk into 1 cup water and stir to create a paste.
- Add kishk paste and cooked collard greens to the pot of vegetables and simmer for 10 minutes.
- If the soup gets too thick, add more water to achieve the consistency you’d like.
Nutrition
كِشك
المكونات
- كاسة وحدة كرنب أخضر مقطّع ناعم
- جزرة واحدة كبيرة مقطّعة مكعّبات
- 2 بطاطا مقطّعات مكعّبات
- نصف كاسة حمّص معلّب مصفّى و مغسول
- نص كاسة بودرة كِشك
التعليمات
- بطواية صغيرة، اغلو مي. ضيفوا عليها الكرنب الأخضر واتركوهن على نار خفيفة لمدة 15 دقيقة. صفّوهن واتركوهن على جنب.
- اغلوا مي بصحن غميق. حطّوا الجزر واتركوه على نار هادية لمدة 5 دقائق.
- ضيفو البطاطا والحمّص واتركوهن على نار هادية لمدة 10دقائق.
- حطّوا الكِشك بقلب كاسة مية وحدة وحركوهن لحتى تتكون العجينة
- ضيفوا معجون الكِشك والكرنب الأخضر المطبوخ على صحن الخُضار واتركوهن على نار خفيفة لمدة 10 دقائق.
- إذا كانت الشوربة سميكة كتير، ضيفوا مي زيادة لحتى تصير السماكة يلي بترغبوها.
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