Photograph of the finished Kishk soup

Middle East · Súp kishk chay đậu gà bạc hà

Kishk soup

50 min Hands-on time + 8 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Kashk (fermented whey) Kashk (fermented whey) 1.1 lb
  • Photograph of Chickpeas Chickpeas 12.7 oz
  • Photograph of Garlic Garlic 40 cloves
  • Photograph of Mint leaves Mint leaves 2.8 oz
  • Photograph of Olive oil Olive oil ¾ cup
  • Photograph of Onion Onion 2
  • Photograph of Cumin seeds Cumin seeds 0.7 oz
  • Photograph of Pita bread Pita bread 4
  • Photograph of Salt Salt 0.6 oz

Method

  1. 1 Soak chickpeas for 8 hours, then cook for 45 minutes until tender, reserving the cooking water.
  2. 2 Dissolve the kashk in 700 ml of cold water until completely dissolved, then strain through a sieve.
  3. 3 Sauté the onions in olive oil for 10 minutes until they are tender.
  4. 4 Pour in the kashk water, then simmer over low heat, stirring continuously in one direction for 15 minutes.
  5. 5 The vegetarian version contains no meat, so the amount of garlic needs to be doubled to make the soup flavorful enough.
  6. 6 Sauté 10 cloves of garlic, crushed with cumin in olive oil, then pour over the soup and sprinkle with dried mint leaves.

With an appliance

  • Pressure cooker 35 min

    Replace step 1: cook chickpeas under high pressure for 16 minutes, then release the pressure naturally; the kishk should still be stirred while the lid is open.

Start cooking