Kishk with Meat and Potatoes

Ingredients

• as desired Meat
• three-quarters of a cup Olive oil
• 2 Onion
• 8 cloves Garlic
• 1 teaspoon Salt
• 1 tablespoon Black pepper
• 1.5 tablespoons Dried mint
• 5 tablespoons Kishk
• 1 liter Water
• 2 potatoes Potatoes
• a little Citric acid
• a squeeze of lemon Lemon
• a little fattah bread Bread

Instructions

1. Cut the onion into large pieces on a cutting board.
2. Cut the potatoes into cubes on a cutting board.
3. Slice part of the garlic on a cutting board.
4. Finely chop another part of the garlic on a cutting board for the tadqa.
5. Heat a pot over the heat.
6. Add the olive oil to the pot over the heat until hot.
7. Add the sliced garlic to the pot over the heat.
8. Add a pinch of salt and a pinch of pepper to the pot over the heat with the garlic.
9. Add the chopped onion to the pot over the heat and leave until softened.
10. Add the meat to the pot over the heat after the onion has softened.
11. Add the salt and black pepper to the pot over the heat with the meat.
12. Leave the meat in the pot over the heat until it browns slightly and is nearly cooked through.
13. Add the potatoes to the pot over the heat after the onion has softened and the meat is nearly cooked.
14. Add a pinch of salt to the pot over the heat with the potatoes.
15. Add about half a liter of hot water to the pot over the heat with the potatoes.
16. Cover the pot over the heat and leave the potatoes until they are about 70% cooked.
17. Dissolve the kishk in a bowl with cold water.
18. Stir the kishk mixture in the bowl until dissolved without lumps.
19. When the potatoes are nearly cooked in the pot over the heat, add the dissolved kishk mixture to the pot over the heat.
20. Raise the heat under the pot slightly until the mixture boils.
21. Taste the kishk mixture in the pot over the heat to adjust the salt and acidity.
22. A little citric acid or a squeeze of lemon may be added to the pot over the heat if the kishk is not very sour.
23. Stir the kishk mixture continuously in the pot over the heat so it does not stick.
24. A little water may be added to the pot over the heat if a brothier kishk is desired.
25. Prepare the tadqa in a frying pan over the heat by adding a little olive oil.
26. Add the finely chopped garlic to the frying pan over the heat.
27. Add the dried mint to the frying pan over the heat and stir with the garlic.
28. Add the tadqa from the frying pan to the pot over the heat on top of the kishk.
29. Stir the mixture in the pot over the heat after adding the tadqa.
30. Turn off the pot once the recipe is ready.
31. Serve the kishk with meat and potatoes hot in a bowl.
32. The kishk may be served in the bowl with a little fattah bread.