One of the things I really associate with this time of year is this version of kishk soup. Kishk is a fermented mixture of dried yoghurt and cracked wheat which is a very popular staple in the mountainous regions of central Lebanon. When I was younger we usually ate kishk as a topping on mana'eesh and even then it was on special occasions. Although my parents made it at home, I always savoured our trips to the local Lebanese bakery where they would make the most exquisite kishk mana'eesh. It wasn't until I was in my teenage years that I started to appreciate kishk soup and how good my parents use of it was. My dad's version in particular is the one that inspired me to have a go and this is what I came up with. I hope you enjoy this recipe as much as I do!
Ingredients
2 beef tomatoes - diced
1 medium onion - diced
2 cloves of garlic - crushed
1 tablespoon of butter
1 cup of kishk
2-1/2 cups of water
seasoning (if needed)
1 tablespoon of pine nuts
1 tablespoon of almonds
a few parsley leaves
Method
Fry the onions in butter and a little olive oil until translucent. Add the garlic and fry for 20 seconds. Add the tomatoes and cook gently for five minutes. Pour in the dried kishk and water into the pan and raise the temperature. You want the soup to be at a gentle boil (a bit further than a simmer). Cook for 10-15 minutes (the soup should get thicker and will continue to do so as you take it off the heat). Taste the soup and season if necessary. In another pan fry the almonds and pine nuts in a little oil until golden brown. Fill a bowl with the soup, scatter on a few of the nuts and top with a few parsley leaves. Serve with crusty bread.
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