Kishk Soup

👨‍🍳 Method

For the Fried onion

1. 1
   Heat the olive oil in a large pot over medium heat.

   ⚙ Pan-fryingStoveLarge pot
2. 2
   Add the onion and fry for 10 minutes, stirring, until the onion turns golden and softens.

   ⚙ Adding to the hot fat and fryingStove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the garlic and fry 2 minutes, just until fragrant. Don't let the garlic brown.

   ⚙ Adding to the hot fat and fryingStove

   💡Garlic burns quickly and turns bitter. Add it only after the onion has softened, over medium heat, and add the next ingredient as soon as it smells fragrant.

To assemble

1. 4
   Add the kishk and mix well with the onion and garlic.

   StoveWooden spoon
2. 5
   Pour in the water and bring to a boil, stirring constantly so no lumps form. Add the turmeric, salt and black pepper.

   Stove
3. 6
   Turn down the heat and simmer, stirring now and then, 20–25 minutes, until the soup thickens and comes together. Add the chickpeas.

   ⚙ SimmeringStove

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
4. 7
   Serve hot in bowls and sprinkle the parsley on top.

   Ladle