Ingredients
- 3 cups of Kishk
- 12 cups of water
- 500 grs of meat (qawarma if available)
- 2 clove of garlic
- salt to taste.
Instructions
- melt the meat or qawarma and then add garlic cloves and fry lightly.
- Add the kishk and saute for several minutes, stirring constantly. Add the water and salt to taste. Boil and stir until the desired porridge consistency is reached.
- Serve hot.
Quick Notes
*Kishk is a powdery cereal of burghul (cracked wheat) fermented with milk and laban (yoghurt). It is easily stored and is valuable to the winter diet of isolated villagers or country people. Kishk is prepared in the early Fall when the wheat crop is harvested. Milk, laban and burghul are mixed well together and allowed to ferment for nine days. Each morning the mixture is thoroughly kneaded with the hands. When fermentation is complete the kishk is spread on a clean cloth to dry. Finally it is rubbed well between the hands until it is reduced to a powder and then stored in a dry place.
Variations
You can prepare the dish without adding the meat for a veggie dish.
Cooking time (duration): 15
Diet (other): Low calorie, Reduced fat
Number of servings (yield): 6
Meal type: breakfast
Culinary tradition: Middle Eastern