Lebanese Kishk with Minced Beef
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A traditional Lebanese dish made from kishk (fermented bulgur and yogurt mixture) cooked with minced beef, garlic, and spices, served as a hearty breakfast or dinner.
00:20:00 total
Serves 4
medium
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Ingredients
- extra virgin olive oil - 1/4 cup (measure 1/4 cup (60 ml))
- minced beef - 200 grams (top sirloin or preferred cut, freshly minced)
- garlic cloves - 6 cloves (20 grams) (roughly crushed or chopped, mixed with salt)
- salt - 1/2 teaspoon (mixed with garlic, additional salt to taste after cooking)
- cinnamon - 1/4 teaspoon (ground)
- black pepper - 1/8 teaspoon (freshly ground)
- kishk - 1 cup (150 grams) (ready-to-cook finely ground kishk)
- hot water - 5 cups (1200 ml) (to cook the kishk)
Instructions
- Cook the meat: Heat olive oil in a medium pot over high heat. Add minced beef and stir until partially cooked, about 2-3 minutes, until the meat releases its water and starts to dry.
- Add garlic and spices: Add the crushed garlic mixed with salt, cinnamon, and black pepper. Stir for about 1 minute until fragrant.
- Add kishk: Add the kishk to the pot and stir for 1 minute to combine with the meat and spices.
- Add water and cook: Pour in the hot water and stir well. Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, until the kishk thickens to your desired consistency, about 15 minutes.
- Adjust seasoning and serve: Taste and add salt if needed. Serve hot with toasted pita bread, radishes, and green olives.
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