Probiotic Soup?


Kishek, keshek, kishik, kishk, or keshk…..however it’s spelled, the dish is the same…..

A fine powder that is a mixture of burghul wheat that has been soaked/fermented with yoghurt (laban). This is most definitely a probiotic food and may be the reason it has been eaten traditionally in the winter as a yogurt preserve to help in digesting the heavier winter meals. It is a winter staple in the mountains of Lebanon; surrounding areas/regions have similar dishes, some made with dried yogurt turned into powder. It is eaten as a savory breakfast, lunch or dinner.

For those fortunate to have access to homemade kishik, your in luck; commercial ones are not as tasty nor nourishing. For those who don’t and would like to try, look out because this year I am really going to get on writing my cook book of Middle Eastern dishes and learning traditional cooking secrets from the elder women of Lebanon. Kishik is on my list of foods to master and I will be posting recipes when possible and I’ll be trying a gluten free option using buckwheat.

For now, here is the recipe, ENJOY 🙂


  • 3 Tbs. grass-fed butter or ghee
  • 6 cloves garlic, minced
  • ½ lb. ground meat, lamb or beef
  • ½ tsp. salt, or to taste (some kishik can be salty)
  • 1 C dry kishik
  • 3 C filtered water


  1. Melt butter in a medium sized pot.
  2. Add garlic and sauté until fragrant, don’t let it brown.
  3. Add the ground meat and break it up with a fork as it cooks.
  4. When the meat has browned, add the dry kishik and mix just enough to let it absorb all the fats (butter and fat from meat) from the pot.
  5. Next, slowly add water while stirring.
  6. Stir the soup every minute or so to not let it stick to the pan. Do this until it thickens for about 10 minutes.
  7. Taste and add more salt if needed.



*You will notice the butter in the picture, just stir and serve.

This mixture will thicken as it cools, best served hot with a side of traditional bread of some kind or over rice (which may raise eyebrows in certain Lebanese homes, but I really like it especially if I’m eating it as a lunch or dinner).


Traditional Lebanese Breakfast – Kishik Mana’eesh

kishik mana'eesh

My last post was on gluten free flat bread and I was looking to link it to this very recipe here but I couldn’t find it. I searhched and searched my laptop with no results, then it dawned on me that I should look in drafts. For some reason, I hadn’t published this yet and I wrote it up last year!


Pita bread sourdough, Sprouted pita bread dough, or a gluten free bread dough.

  • 1/2 C kishik, toasted
  • 1/4 C sesame seeds, toasted
  • 1/4 C ground walnuts
  • 1 medium onion, grated or blended keeping the juice
  • 1-2 tsp. unrefined salt, depending on your taste
  • 3 tsp. red bell pepper, dried or fresh blended with the onion
  • 2 Tbs. tomato paste

Olive oil, enough to form a paste.


  1. Preheat oven to 375.
  2. Toast the kishik alone in a pan until turning golden in color.
  3. Take off heat and add all ingredients except olive oil. Mix well.
  4. Once dry mixture is well blended, slowly add olive oil until a spreadable paste is formed. (This may be equal parts of the kishik mix and olive oil)
  5. Grease a cookie sheet with olive oil and form your dough into rounds of 4 inches or larger in diameter.
  6. With your fingertips, press the rounds so that there will be indents  in order for the mixture to stick better.
  7. Spread the mixture and place in a pre heated oven for about 12 minutes or until dough is turning golden color.
  8. Serve with your favorite herbal or green tea.