I am using today a very traditional Lebanese product in my recipe. If you know what it is and can have some hand on some you should definitely try this recipe! Because it is amazing!
This product name is kishk.
at the end of the summer and as a provision for winter lebanese mothers prepare kishk.
As weird as name seems maybe to you. Kishk is a simple mixture of yoghurt (laban) and burgul. And it goes a process of drying until all the liquid dry from the yoghurt than they grounded into a powder and store it for the winter.
Kishk is very nourishing. you can eat it fresh before drying it out. or you can revive it with water and enjoy it later.
mankouche (flatbread) is the most common way to enjoy kishk.
Or like my mama used to it as a warm delicious soup with meat and garlic. Super delicious !
for another extra delicious soup make sure you check my twisted creamy tomato soup!
Today I want to introduce to you a new way of using kishk. I prepared a green soup full of good stuff and instead of making it creamy with cream I used kiskh. It added so much flavors to this soup. Lebanese green kishk soup will blow your mind away!
This soup is lean green, healthy, wholesome, packed in fiber and nutritious, vegetarian with very simple ingredients and so easy to do with a smart pot.
the reason I called it Lebanese green kishk soup because I used a lot of green leaves in it.
and perfect to start up your iftar with or any meal of the day! So let’s get started
Lebanese green kishk soup
Equipment
- smart pot
Ingredients
- 2 tbsp vegetable oil of your choice
- 500 g potato diced
- 1 big onion diced
- 4 cups of chard roughly chopped
- 2 cups of kale roughly chopped (see notes for substitution)
- 5 cups vegetable broth
- 1 cup dry kishk powder
- Salt and pepper to taste see notes
Instructions
Step 01: sauté your veggies
- Set the smart pot to sauté on high (if it is a option in your pot), add oil and start with the potato stir for 3 minutes than add the onion and cook for extra 2 minutes until it start to soften. Add the green leaves (kale and chard) on batches and mix until start to wilt and reduce in size.
Step 02: add the kishk
- Add half of the kishk and mix it through until everything is coated with the kishk powder. add 1 cup of the broth and mix well until the kishk dissolve. Then add the remaining broth. Mix well until everything is combined.
Step 03: cook the soup
- Cancel the sauté program and close the lid of the smart pot. Set to manual/high pressure for 10 minutes. Then let it naturally release for 10 minutes. Release the remaining pressure manually and open the lid.
Step 04: make it smooth
- With a hand blender, carefully blend the soup until smooth and creamy. Set the pot again to sauté/ low for 10 minutes. Add the remaining part of kishk and whisk until no more crumble. let it simmer for 10 minutes. Taste for salt and pepper and adjust to taste. Enjoy!
Notes
Salt and pepper: it depend on the kishk you are using and the broth you are using, I highly recommend you to leave the salt till the end. Because the kishk and broth may contain salt and you can end up with a very salty soup.
Storing: this soup will stay fresh for up to 4 days in the fridge. You might want to add a little bit of water when you want to reheat because kishk will thicken the soup.
Stove top option: I prepared this soup in my smart pot and didn’t try to make it on stove top, but it is doable. It will take longer time to simmer the soup but if you tried it let me know!