Name: Kishk Soup With Potatoes And Garlic
Ingredients: 1/2 cup Kishk; 1 cup water.; 1 clove crushed garlic.; 3 tablespoons chopped onions.; 2 tablespoons olive oil.; 1/2 teaspoon dried mint.; A pinch of salt and black pepper.; 2 boiled potatoes cut into cubes.; 2 cloves mashed garlic.; 1 tablespoon oil.

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The Kishk soup, or the so-called jameed, is a mixture of yogurt and bulgur, and it varies according to the type of bulgur, where the bulgur can be fine or coarse, white or dark, mixed with milk well and then put under the sun for about for 6-9 hours, there are several Uses for the Kishk, where it can be used to make it with onions and meat, or salad with vegetables, is famous in many countries, especially in Lebanon and Syria, the Kishk contains many vitamins that help the body grow bones and increase energy and activity.

Also read: Prepare Best 4 Types Of Baba Ganoush

How to prepare Lebanese Kishk soup

Lebanese Kishk soup instructions

Put the bulgur without washing it in a bowl, add the yogurt, labneh and salt, and stir the ingredients well.
Cover with a clean cloth and leave for 3 days, stirring every 6 hours.
Put the mixture in the tray and put it in the microwave for 5 minutes.
Take out the booth from the microwave and leave to cool, then rub between hands.
Then put the stall in a food mill and grind well until it becomes a powder.

Kishk powder instructions

In a saucepan, put the oil and heat, then add the onions and stir until wilted.
Add the meat, salt and black pepper, and stir the ingredients until the color of the meat changes.
Cover the pot, and leave the meat on the fire for 10 minutes, stirring from another period.
In a saucepan on the fire, put the water with the kiosk and stir the ingredients well.
Add the water mixture and the kiosk, to the meat mixture, stir the mixture, and leave until it boils.
Add garlic and mint, and stir for a minute.
Remove the pot from the heat, pour into serving dishes, garnish with the rest of the olive oil, and serve hot.

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