Kishk Soup

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RECIPE DATA

TITLE: Kishk Soup
SERVES: 6
PREP: 5 min
TOTAL: 25 min

INGREDIENTS
1 onion
8 cloves garlic
50 g (about 2¾ tbsp) ghee or butter
150 g (about ⅔ cup loosely packed) awarma (preserved lamb) or lamb mince
150 g (about 1¼ cups) kishk
5 cups (1.25 L) water
½ tsp salt
2 tsp dried mint

STEPS
1. Put 1 onion and 8 cloves garlic in the bowl. Chop.
TM SETTINGS: 5 sec / speed 5
2. Add 50 g (about 2¾ tbsp) ghee and 150 g (about ⅔ cup loosely packed) awarma or lamb mince. Fry until the meat crisps, lid cap off.
TM SETTINGS: 8 min / 120°C / speed 1 / reverse
3. Add 150 g (about 1¼ cups) kishk. Toast in the fat.
TM SETTINGS: 2 min / 100°C / speed 1 / reverse
4. Add 1.25 L (5 cups) water and ½ tsp salt. Lid cap off, simmering basket on lid.
TM SETTINGS: 15 min / 95°C / speed 2
5. Add 2 tsp dried mint. Stir; serve with Lebanese bread, radishes and olives.
TM SETTINGS: 30 sec / speed 2 / reverse
6. Portion & store: makes ~6 adult portions (~250 ml); a kid portion is half. Fridge 4 days; freezer 3 months.

NOTES
Portion size: ~250 ml
Batch note: Mountain-style kishk: awarma (or lamb mince) and lots of garlic fried in ghee, then kishk whisked in; dried mint to finish. ~1.6 L practical max.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 3 days
Freezer life: 2 months

SOURCE: https://thermomix-workbook.pages.dev/recipes/kishk-soup/