I came back from the gym to find out my handsome man making breakfast! Isn’t it great to have someone cooking for you! I’m so blessed I know! Not only the pictures he takes for my blog are amazing but he also loves cooking!!
My beautiful girl and petite adorée Kaia is back to school, and this means longer mornings for me to finish all those piled up tasks and to take pictures of food right before I eat it:)
Thursday, September 20, 2012. The Oryans breakfast menu is Kishik soup.
Lebanese Kishik powder is made from wheat (burghul) fermented with yogurt (laban). It’s a 10-days-process, that till now many of the Lebanese, especially living in the village including my mom-in-law Laure, prepare it every year in September as part of their pantry (mouneh) ingredients for winter. It’s cooked in many ways, my favorite is Kishik samosa style or Kishik porridge.
My share of kishik was delivered yesterday and Serge couldn’t wait to cook some. It’s one of his favorite food! It’s another staple in our house. He only makes it for breakfast, but many will eat it for lunch or dinner. I love it without the meat since it has always been a breakfast meal for me. A true delight!
Thankfully, my hubby is finally sharing his recipe!
Much love, Maya xx
▪ 2 tbsp olive oil
▪ 1 tbsp butter
▪ 1 medium onion, chopped
▪ 2 cloves garlic, crushed
▪ ½ kg lamb, ground (optional)
▪ 2 tbsp pine nuts, toasted
▪ 1 potato, peeled and diced small
▪ 1 cup kishik (found at stores who sell Mediterranean food)
▪ 4 cups water
▪ Salt to taste
▪ ½ tsp white pepper
- In a pan, heat olive oil then melt the butter. Add the onions and sauté until soft and golden. Add chopped garlic and cook for another 3-5mn.
- If you’re cooking kishik with meat this is when you have to add it. Add meat to the pan and cook for 10mn. Add pine nuts. Stir. Add potatoes and sauté until tender.
- Lower the heat, add Kishik and water and stir well. Season with salt and white pepper.
- Stir thoroughly. Cook until the soup is thickened.