Lebanese Kishk Soup

This delicious soup features kishk, a fermented mixture of bulgur wheat and yogurt. It is available at Middle Eastern markets, or you can make your own.

Vegetable soup

Makes six to eight servings

Time frame: 1⁄2 hour


  • 2 to 3 onions
  • 2 tbs. vegetable oil
  • 3 potatoes
  • 2 carrots
  • 6 cloves garlic
  • 2 tbs. butter
  • 1 cup kishk
  • Salt and pepper to taste
  • 3 tbs. fresh parsley


Dice onions and sauté in oil in a soup pot. Once the onion is translucent, add 2 quarts of water and bring to a boil.

Add diced potatoes and carrots (and any other ingredients you like). Cook until soft.

Mince garlic and sauté it in butter in a separate skillet.

Add kishk, and sauté a minute or so. Then take about 1 cup of liquid from the soup pot and add it to the kishk and garlic. Stir until well blended, then add the liquefied kishk-garlic mixture to the soup.

Add salt and pepper to taste.

Cook five to 10 minutes, then serve, garnished with parsley.

Recipe excerpted from Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz (Chelsea Green Publishing, 2003).

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