Soups
Traditional Lebanese Kishk Soup
A warm, tangy kishk soup with onion, garlic and olive oil, finished with dried mint.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
From Toula's table
Kishk thickens quickly, so the key is to whisk it into cold liquid first and simmer gently until smooth.
Method
Step by step
- 1
Whisk the kishk into 500 ml of the cold water until smooth, then whisk in the remaining liquid.
- 2
Heat the olive oil in a pot over medium heat. Cook the onion for 5–6 minutes until soft, then add the garlic for 30 seconds.
- 3
Pour in the kishk mixture while stirring continuously. Bring to a gentle simmer.
- 4
Cook for 10–12 minutes, stirring often, until the soup thickens and tastes fully cooked. Add a splash of water if it becomes too thick.
- 5
Stir in the dried mint, taste before adding any salt, and finish with black pepper and a drizzle of olive oil.
Toula Tip
Kishk can already be salty, so season only after the soup has simmered and you have tasted it.
Serving suggestion
Serve hot with toasted bread, radish, spring onion or a simple salad.
Storage
Cool promptly and refrigerate in a covered container for up to 3 days. Reheat gently, adding water as needed because the soup thickens on standing.
Substitutions
Use water for the cleanest kishk flavour, or light unsalted chicken stock for a richer soup.
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