Winter Kishk Porridge
A thick, sour, deeply nourishing porridge made from kishk — dried fermented bulgur-and-yogurt powder — cooked with fried onions, garlic, and olive oil. Ancient winter survival food that tastes like nothing else in the world: sour, savory, and warming simultaneously.
Cook this hands-free
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
- 1 cup kishk powder (dried fermented bulgur-yogurt)
- 3 cups water or light broth
- 1 large yellow onion, thinly sliced
- 3 cloves garlic cloves, minced
- 3 tbsp olive oil
- 1 tsp Aleppo pepper
- to taste salt
- 1 tsp dried mint
Instructions
- Whisk kishk powder with 1 cup of cold water until no lumps remain. Set aside.
- Heat olive oil in a heavy pot over medium heat. Add sliced onions and cook until golden and beginning to caramelize, about 12 minutes.
- Add garlic and Aleppo pepper. Cook 2 minutes.
- Add the remaining 2 cups of water or broth to the pot and bring to a simmer.
- Pour in the kishk mixture, stirring constantly. The soup will thicken quickly as it heats.
- Cook on low heat, stirring frequently, for 8–10 minutes until the porridge reaches a thick, creamy consistency.
- Taste for salt — kishk is already salty and sour, so add carefully.
- Serve in bowls, crushed dried mint scattered on top, with a drizzle of olive oil and fresh flatbread.
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 Winter Kishk Porridge?
A thick, sour, deeply nourishing porridge made from kishk — dried fermented bulgur-and-yogurt powder — cooked with fried onions, garlic, and olive oil. Ancient winter survival food that tastes like nothing else in the world: sour, savory, and warming simultaneously.
Where is Winter Kishk Porridge from?
Winter Kishk Porridge comes from Lebanese Mountains. Sofra documents this recipe as part of its 214-recipe Lebanese and Syrian heritage collection, including 49 dishes from Idlib province.
Is Winter Kishk Porridge vegetarian?
No — as written, Winter Kishk Porridge includes meat, fish, or meat-based stock, so it is not vegetarian. See the ingredient list for the specific ingredients used.
What can I use instead of dried mint in Winter Kishk Porridge?
The dried mint called for here is part of the traditional recipe and gives Winter 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 Winter Kishk Porridge?
In a Lebanese soups spread, Winter 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 Winter 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.