South Lebanese Kishk Porridge
South Lebanese kishk — fermented dried yogurt and bulgur powder — cooked into a thin, intensely tangy porridge, then finished with a drizzle of good olive oil. This version is thinner and more acidic than mountain kishk, and is eaten primarily as a morning dish rather than a winter stew.
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All 214 Sofra recipes are free in the app. This one includes step-by-step English voice narration, hands-free Cooking Mode, and the original oud music by Charbel Rouhana.
Get Sofra on Google Play →Ingredients
- 120 g kishk powder
- 700 ml water
- 1 medium, finely diced yellow onion
- 4 tbsp olive oil
- 0.5 tsp dried chili flakes
- 0.5 tsp salt
Instructions
- Sauté the diced onion in 2 tbsp olive oil over medium heat until softened and lightly golden, about 8 minutes.
- Whisk the kishk powder into the water until completely smooth with no lumps.
- Pour the kishk mixture into the pan with the onions. Stir constantly over medium heat.
- The kishk will begin to thicken within 5 minutes. Cook until it has the consistency of thin cream soup — not thick porridge. South Lebanese kishk should flow in the bowl.
- Add chili flakes and taste for salt. The kishk is already quite salty; you may need none.
- Serve in deep bowls. Drizzle with the remaining olive oil — generously. The oil is not a garnish but a flavor component.
Hear every step read aloud
Step-by-step voice narration guides you hands-free. Faten's Idlib recipes carry her own Syrian-Arabic narration. Charbel Rouhana's original oud plays during Cooking Mode.
Get Sofra on Google Play →Frequently Asked Questions
What is South Lebanese Kishk Porridge?
South Lebanese kishk — fermented dried yogurt and bulgur powder — cooked into a thin, intensely tangy porridge, then finished with a drizzle of good olive oil. This version is thinner and more acidic than mountain kishk, and is eaten primarily as a morning dish rather than a winter stew.
Where is South Lebanese Kishk Porridge from?
South Lebanese Kishk Porridge comes from Lebanese South. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is South Lebanese Kishk Porridge vegetarian?
As written, South Lebanese Kishk Porridge contains no meat or fish, so it is suitable for vegetarians. It does include dairy or other animal-derived ingredients, so it is not vegan. Check the full ingredient list against your own dietary needs.
What can I use instead of dried chili flakes in South Lebanese Kishk Porridge?
The dried chili flakes called for here is part of the traditional recipe and gives South Lebanese Kishk Porridge its authentic character, so keep it if you can. If you must substitute, choose the closest equivalent you have on hand and adjust to taste — the dish will shift slightly from the traditional version but still work. The Sofra app lists the full ingredient set and sourcing notes.
What do I serve with South Lebanese Kishk Porridge?
In a Lebanese soups spread, South Lebanese Kishk Porridge is served hot with warm flatbread or a wedge of lemon, often as a light meal on its own or as a first course.
Can I make South Lebanese Kishk Porridge ahead, and how do I store leftovers?
Yes — leftovers keep well stored in an airtight container in the refrigerator for a few days. Reheat gently (or bring to room temperature for cold dishes) and taste to adjust seasoning before serving. Dishes with fresh herbs or dressing are freshest the day they are made.