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Kishik Soup [Shorbet Kishik]:
Submitted by: Sara | Date Added: 5 Jul 2010
Listed in: Lebanese Dishes / Soup

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yield: ?
active time: ?
total time: ?
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added by: Madame Fahimeh 
cuisine: ?

• 2oz awarma
• 2 tablespoons butter
• 1 oz minced lamb or beef
• 4 large garlic cloves, peeled
• 5 oz (about 3/4 cup) kishik
• 4 cups water
• salt to taste

• 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.
• Stir in the kishik 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 kishik 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 kishik 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.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)