20 December, 2014
Keshek
Posted in : Breakfast, Recipes on by : el Meza Tags: bulghur et yogourt, burghul and yoghurt, burghul and yogurt, déjeuner libanais, déjeuner santé, delicious lebanese breakfast, delucious lebanese recipe, desayuno libanés, keshek, Keshk, kishk, lebanese breakfast, lebanese breakfast soup, lebanese breakfeast recipe. Keshk recipe, meat breakfast, petit déjeuner libanais, receta de keshek, receta de kishk, recette de kushk, sopa de yogurt libanes, sopa libanesa de desayuno, soupe de petit déjeuner, soupe libanaise, yogurt soup
Keshek – Comforting Breakfast soup
As strange as it may seem, this is a delicious, one of a kind, breakfast soup: Keshek! While cooking this soup, delightful aromas will entice your senses!
Keshek is a powdery cereal bought in lebanese grocery stores. It’s made of burghul (cracked wheat) fermented with milk and yogurt (goat milk is sometimes used). It is easily stored since it’s a powder. This powder is then diluted with water and mixed with sauteed beef and garlic. (It may be done without meat also). It is eaten with pita bread as breakfast.
Villagers in Lebanon still prepare the Keshek powder at home. Milk, yogurt and burghul are mixed well together and allowed to ferment for nine days. Each morning the mixture is thoroughly kneaded with the hands. When fermentation is complete the Keshek is spread on a clean cloth to dry. Finally it is rubbed well between the hands until it is reduced to a powder and then stored in a dry place.
Ingredients
- 3 tablespoons of butter or olive oil (or both)
- 6 to 8 garlic cloves, cut in medium chunks
- ½ pound of lean ground lamb or lean ground beef (optional)
- 1 cup of Keshek powder
- Water
- Salt if needed
Preparation
In a medium saucepan melt the butter or heat the oil. Lower heat and add the garlic. As soon as it starts browning, add the meat and increase the heat to medium, stirring constantly to break up and brown the meat.
Gradually add the Keshek powder and let it brown just a little. Start by adding gradually two cups of water. Keep adding water little by little to achieve a yogurt like consistency. (You may need 3 cups of water in all, depending on the Keshek powder you have) Cook over medium-low heat until the mixture thikens and boils ( 5-10 minutes). You may not need to add salt at all because it already contains some. Adjust to taste.
Ladle into soup bowls and serve with flatbread or pita and why not a white onion cut in quarters on the side?
Enjoy!