Submitted by: Sara | Date Added: 5 Jul 2010 Listed in: Lebanese Dishes / Soup . . . . . yield: ? active time: ? total time: ?
. . . . . added by: Madame Fahimeh cuisine: ?
Ingredients
• 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
Preparation
• 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. :)
