Name: Kishk Soup with Veal and Labneh
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 2-4 servings
Cuisine: Middle Eastern
Ingredients: Veal Belly Meat; Vegetable Ghee; Labneh (Creamy Yogurt Cheese); Bread Sticks (for texture); Sumac; Qeima Spices (Meat Spices); Red Pepper; Maggi Bouillon Tablets; Milk Powder; Water; Salt

Zutaten

Veal Belly Meat

Makhzn MnBaladna €12.00 Available

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Vegetable Ghee

Makhzn MnBaladna €4.89 Available

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Labneh (Creamy Yogurt Cheese)

Al Baraka Store €7.00 Available

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Bread Sticks (for texture)

Makhzn MnBaladna €3.99 Available

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Sumac

Makhzn MnBaladna €4.49 Available

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Qeima Spices (Meat Spices)

Makhzn MnBaladna €1.99 Available

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Red Pepper

Makhzn MnBaladna €1.99 Available

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Maggi Bouillon Tablets

Makhzn MnBaladna €5.19 Available

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Milk Powder

Makhzn MnBaladna €9.99 Available

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Water

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Salt

Makhzn MnBaladna €10.99 Available

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Zubereitungsmethode

Prepare the meat by cutting the Veal Belly Meat into small, bite-sized cubes.

In a large cooking pot, heat the Vegetable Ghee over medium-high heat.

Add the cubed veal to the pot and sear until the meat is browned on all sides.

Crush the Maggi tablet and sprinkle it over the meat along with the Qeima Spices and Red Pepper. Stir well to coat the meat.

Pour enough water to cover the meat (about 2 cups). Bring to a boil, then reduce the heat, cover, and simmer for about 45 minutes to 1 hour until the meat is tender.

While the meat is cooking, prepare the Kishk base. Dissolve the Milk Powder in 2 cups of warm water.

In a separate bowl, combine the Cremiges Labneh with the crushed Bread Sticks. Slowly add the milk mixture while whisking constantly to create a smooth, lump-free consistency. The bread sticks will absorb the liquid and thicken the soup, mimicking traditional Kishk grains.

Once the meat is tender and most of the liquid has reduced, slowly pour the Labneh mixture into the pot with the meat.

Stir the soup continuously over low heat. Do not let it come to a rolling boil to prevent the yogurt from separating; just let it simmer gently until it thickens to your desired consistency (about 10-15 minutes).

Add the Sumac to the soup and stir. Taste and adjust with salt if necessary.

Serve the Kishk soup hot in bowls, ensuring each serving has pieces of tender veal.