Lebanese Kishik Soup

5 from 3 votes

Lebanese kishik soup is a hearty bulgur and yogurt porridge made with minced lamb, onion, and fresh garlic.

Servings:

Peel and dice the onion. Peel and chop the garlic.
1 medium onion, 1 head garlic
Caramelize the diced onions in olive oil on medium-high heat for about 5 to 8 minutes.
1 tablespoon olive oil
Add the chopped garlic and ground lamb, breaking up the clumps. Cook the lamb until crispy (about 10 minutes).
1 lb ground lamb, 1 head garlic
Turn the stove to medium heat. Pour half the kishik powder and half the water. Mix well. Add the remaining kishik and water. Simmer and stir kishik until thick (about 5 minutes). Add more water if desiring a thinner consistency. Salt to taste.
1½ cup dry kishik powder, 5 cups water, salt to taste
Serve with Lebanese pita bread, fresh radishes, onion, and mint.
1 bunch fresh radishes, 1 onion, fresh mint

Use awarma, ground lamb, or ground beef.
Store kishk powder in the freezer for up to a year. Kishk soup reheats well in the microwave or stovetop. Store it in an airtight container in the fridge for up to five days.
Variations: Omit the onion. Some versions of this recipe do not use onion. Leave the garlic cloves whole rather than roughly chopping them. This is how my father prefers kishik. I like to disburse the garlic, which is why I roughly chop it.