Levantine cuisine · Soups & Stews

Shorbat Kishk

Creamy soup made from fermented kishk with garlic and ground lamb, topped with crispy flatbread chips.

Ingredients · for 4 servings

• 150g kishk powder (fermented bulgur-yogurt)
• 200g ground lamb
• 1 onion
• 6 garlic cloves
• 1.2L water
• 3 tbsp ghee
• 1 flatbread
• 2 tbsp olive oil
• Salt, pepper

Instructions

1. Whisk the kishk powder smooth with 400ml cold water and let swell for 15 min. – mix only with cold water, otherwise it will clump.
2. Finely dice the onion and garlic; cut the flatbread into 2cm diamonds, toss with the olive oil, and roast in the oven at 200°C for 6–8 min. until crisp.
3. Heat the ghee in a pot, brown the ground lamb in it over high heat for 5 min. until crumbly, add the onion and garlic, and sauté for 3 min.
4. Remove half of the meat and set it aside; pour the remaining water into the pot and bring to a boil.
5. Stir in the kishk mixture while stirring constantly and simmer gently for 10 min. until the soup turns creamy and lightly coats the spoon – keep stirring so nothing sticks.
6. Season with salt and pepper, ladle into bowls, and serve immediately topped with the reserved meat and the flatbread chips.