Kishk Soup (Shorbet Kishk) |
|||||||||
| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 2oz awarma | 2 tablespoons butter | 1 oz minced lamb or beef |
| 4 large garlic cloves, peeled | 5 oz (about 3/4 cup) kishk | 4 cups water |
| salt to taste | ||
| 1 | Put the awarma and garlic in a saucepan, place over a medium heat and cook until the fat has melted and the garlic softened. If you are using minced meat, melt the butter over a medium heat, add the garlic and saute until soft, then brown the minced meat and follow the recipe as with awarma. |
| 2 | Stir in the kishk and add the water gradually, stirring in one cup at a time, so that the mixture does not become lumpy. Depending on the brand of kishk you may need a little more or less water to achieve the right consistency. Bring to the boil, stirring constantly, then reduce the heat to low, taste before adding salt as the kishk is already salted and simmer for 3 minutes. The soup should be thick-not too thick though, like thin porridge. Serve very hot with pita bread. |