Cold-Weather Comfort · Fermented Wheat Soup
Shorbet Kishk
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The tang comes from a fermentation process that starts months earlier — bulgur soaked in yogurt, kneaded daily for about a week, then sun-dried into a powder that keeps all year until it's spooned into a pot of hot water.
Dried, fermented kishk powder is whisked into simmering water or broth with garlic and butter until it thickens into a tangy, porridge-like soup, sometimes finished with a fried egg on top. Mountain villages ladle it out on cold winter evenings as a quick, warming meal.
Why it's made this way: The same kishk powder that tops Bekaa's manakish gets a second life in mountain kitchens as a thick winter soup, a preparation that predates refrigeration and let families stretch a single batch of fermented wheat and yogurt across the whole cold season.
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Part of World of Street Food — 3248 dishes from 118 countries.
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