Kishk Soup
Mountain survival food in a bowl: fermented dried yogurt and cracked wheat (kishk) dissolved into a thick, tangy, deeply savory soup with lamb and caramelized onion. This is the taste of Lebanese mountain winters.
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
- 150 g Kishk powder
- 300 g Lamb shoulder, cubed
- 3 large Yellow onions
- 4 tbsp Olive oil
- 4 cloves Garlic cloves
- 1 tsp (taste before adding — kishk is already salty) Salt
- ½ tsp Black pepper
- 1.2 litres Water
- ¼ tsp (optional) Dried chili flakes
Instructions
- In a large heavy pot, heat olive oil over medium-high heat. Add the lamb cubes and brown on all sides — about 8 minutes. Remove and set aside.
- In the same pot, add the thinly sliced onions. Cook over medium heat, stirring regularly, for 20–25 minutes until deeply caramelized and golden-brown.
- Add minced garlic and cook 1 minute. Return the lamb to the pot.
- In a bowl, whisk the kishk powder into 400ml of the cold water until completely dissolved with no lumps. This step prevents curdling.
- Add the kishk mixture to the pot along with the remaining water. Stir constantly while bringing to a very gentle simmer — do NOT boil hard, as kishk can separate.
- Simmer gently for 15–20 minutes, stirring every few minutes, until the lamb is tender and the soup has thickened to a creamy consistency.
- Taste before adding salt — kishk is fermented and naturally salty. Adjust pepper.
- Serve immediately with mountain bread (khubz al-saj) or toasted pita.
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 Kishk Soup?
Mountain survival food in a bowl: fermented dried yogurt and cracked wheat (kishk) dissolved into a thick, tangy, deeply savory soup with lamb and caramelized onion. This is the taste of Lebanese mountain winters.
Where is Kishk Soup from?
Kishk Soup 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 Kishk Soup vegetarian?
No — as written, Kishk Soup 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 chili flakes in Kishk Soup?
The dried chili flakes called for here is part of the traditional recipe and gives Kishk Soup 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 Kishk Soup?
In a Lebanese soups spread, Kishk Soup 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 Kishk Soup 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.