Levantine cuisine · Breakfast & Eggs

Kishk bi Zeit

Fermented kishk powder stirred with olive oil and raw onion into a tangy breakfast paste.

Ingredients · for 2 servings

• 100 g kishk powder (fermented bulgur-yogurt)
• 1 onion
• 5 tbsp olive oil
• 150 ml water
• 1 clove garlic
• 1 tsp sumac
• 1 pinch chili flakes
• 1 flatbread
• Salt

Instructions

1. Cut the onion into very fine dice, sprinkle with a pinch of salt and let sit for 5 min. so it loses its sharpness.
2. Put the kishk powder in a bowl and stir in the water tablespoon by tablespoon until a thick, spreadable paste forms with no lumps.
3. Grate the garlic very finely and stir into the paste with 3 tbsp olive oil – the mixture becomes noticeably smoother and glossier.
4. Fold in the onion, reserving one spoonful, and season the paste with salt; if it is too thick, add 1–2 tbsp more water.
5. Spread the mixture in a shallow dish and draw a circular groove with the back of a spoon.
6. Pour in the remaining olive oil, scatter with the reserved onion, sumac and chili flakes, and serve with fresh flatbread for dipping.