Photograph of the finished Shorbat kishk

Middle East · Súp kishk thịt băm Shorbat kishk

Shorbat kishk

50 min Hands-on time
MediumDifficulty
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 Lamb Lamb 1.6 lb
  • Photograph of Onion Onion 2.4
  • Photograph of Garlic Garlic 24 cloves
  • Photograph of Unsalted butter Unsalted butter 5.6 oz
  • Photograph of Cumin seeds Cumin seeds 0.7 oz
  • Photograph of Pine nuts Pine nuts 3.5 oz
  • Photograph of Parsley Parsley 2.8 oz
  • Photograph of Pita bread Pita bread 4
  • Photograph of Black pepper Black pepper 0.6 oz

Method

  1. 1 Dissolve kashk in 700 ml of cold water until completely dissolved, then strain through a sieve.
  2. 2 Sauté the minced lamb with onions for 10 minutes, then add cumin and pepper.
  3. 3 Pour the kashk broth into the pot with the meat, then simmer over low heat, stirring constantly in one direction for 15 minutes.
  4. 4 Do not let it boil vigorously and stir continuously; kashk will immediately clump together if you let go.
  5. 5 This version with meat is richer and fattier than the vegetarian version which only contains chickpeas and mint.
  6. 6 Sauté garlic and pine nuts in butter, then pour over the soup and sprinkle with parsley, served with pita bread.

With an appliance

  • Oven 47 min

    Replace steps 3–4: add the strained kashk and sautéed meat to a covered pot, place on the middle rack of the oven at 140 degrees for 12 minutes; reduce by about 3 minutes, the heat will be gentler and not concentrated at the bottom, so the soup will curdle less, not stick, and you won't need to stir constantly. The garlic and pine nuts from step 6 should still be prepared on the stovetop.

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