Syrian Kishkeh
A Syrian preparation of kishkeh, a traditional tangy and salty mixture.
A Syrian kishkeh preparation made from the dish named in the title.
Like a traditional savory grain-and-dairy style mixture.
Ingredients
- 1 onion
- a generous amount olive oil
- a pinch salt
- 4 tablespoons kishkeh
- 1 head of local garlic
- 1 tablespoon dried mint
- 1 liter boiling water
- stale bread
- radishes
- meat
Instructions
- Finely chop the onion.
- Place the chopped onion in the pot with a generous amount of olive oil over low heat.
- Add a pinch of salt to the pot with the onion, because the kishkeh is salty.
- Add 4 tablespoons of kishkeh to the pot.
- Pour 1 liter of boiling water over the kishkeh in the pot, stirring continuously until the mixture thickens.
- Leave the kishkeh in the pot to set and thicken for a quarter of an hour to a third of an hour, or up to half an hour.
- Heat a little olive oil in the frying pan.
- Add 1 crushed head of local garlic to the frying pan.
- Add 1 tablespoon of dried mint to the frying pan with the garlic over low heat.
- Pour the kishkeh mixture from the pot over the garlic and mint in the frying pan.
- Stir the mixture in the frying pan briefly, then turn off the heat.
- Serve the kishkeh with stale bread.
- Kishkeh can be eaten cold after it cools and becomes thicker.