experiencelifemag.com Print › | Back › Lebanese Kishk Soup This delicious soup features kishk, a fermented mixture of bulgur wheat and yogurt. It is available at Middle Eastern markets, or you can make your own: See Web Extra! for Katz’s recipe. October 2008 Makes six to eight servings Time frame: 1⁄2 hour 2 to 3 onions 2 tbs. vegetable oil 3 potatoes 2 carrots 6 cloves garlic 2 tbs. butter 1 cup kishk Salt and pepper to taste 3 tbs. fresh parsley Dice onions and sauté in oil in a soup pot. Once the onion is translucent, add 2 quarts of water and bring to a boil. Add diced potatoes and carrots (and any other ingredients you like). Cook until soft. Mince garlic and sauté it in butter in a separate skillet. Add kishk, and sauté a minute or so. Then take about 1 cup of liquid from the soup pot and add it to the kishk and garlic. Stir until well blended, then add the liquefied kishk-garlic mixture to the soup. Add salt and pepper to taste. Cook five to 10 minutes, then serve, garnished with parsley. Recipe excerpted from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz (Chelsea Green Publishing, 2003).

Lebanese Kishk Soup

This delicious soup features kishk, a fermented mixture of bulgur wheat and yogurt. It is available at Middle Eastern markets, or you can make your own: See Web Extra! for Katz’s recipe.

Makes six to eight servings
Time frame: 1⁄2 hour

• 2 to 3 onions
• 2 tbs. vegetable oil
• 3 potatoes
• 2 carrots
• 6 cloves garlic
• 2 tbs. butter
• 1 cup kishk
• Salt and pepper to taste
• 3 tbs. fresh parsley

Dice onions and sauté in oil in a soup pot.

Once the onion is translucent, add 2 quarts of water and bring to a boil.

Add diced potatoes and carrots (and any other ingredients you like). Cook until soft.

Mince garlic and sauté it in butter in a separate skillet. Add kishk, and sauté a minute or so. Then take about 1 cup of liquid from the soup pot and add it to the kishk and garlic. Stir until well blended, then add the liquefied kishk-garlic mixture to the soup. Add salt and pepper to taste.

Cook five to 10 minutes, then serve, garnished with parsley.

Recipe excerpted from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz (Chelsea Green Publishing, 2003).

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