Kishk recipe, Syrian kishk with kebbeh, τραχανάς, soup, الكشك مع الكبة المقلية على الطريقة السورية

kishk

🥗Healthier: quinoa

💰Cheaper: bulgur

Quinoa is a protein-rich alternative while bulgur is more affordable.

chickpeas

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and canned beans save time.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits while canola is budget-friendly.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides a similar acidity, while vinegar is cost-effective.

Slice 150 grams of cabbage and 150 grams of red onions.

Crush 3 cloves of garlic.

In a large pot on high heat, add 30 milliliters of Greek olive oil.

Add crushed garlic and sauté for 1 minute.

Add sliced onions and cabbage, mix well, cover, and sauté for 10 to 15 minutes.

In a separate bowl, add 0.5 liters of warm water and mix slowly to dissolve.

Once the cabbage and onions are softened, add the warm water to the pot.

Add 200 grams of kishk powder and stir well to achieve a thick consistency.

Reduce heat to medium-low and simmer for 10 to 15 minutes, stirring occasionally.

Serve with fried kebbeh, drizzled with Greek olive oil and sprinkled with black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens