Ingredients
SERVINGS: 4 Serving(s)
- 2 tablespoons sunflower oil
- 1 tablespoon butter
- 1 shallot, diced
- 2 cloves garlic, minced
- 1 potato, peeled and diced
- 1 1/2 cup kishik powder, available at Middle Eastern grocers
- 3 cups water
- 1 teaspoon tomato paste
- 1 teaspoon salt
Instructions
In a saucepan, heat the sunflower oil and melt the butter over medium heat. Add the minced garlic and diced shallot and sauté until lightly caramelized.
Add the kishik powder and stir for 2 to 3 minutes. Add the diced potatoes, tomato paste and water. Continue stirring until the kishik fully dissolves. Cook it for 20 minutes, stirring occasionally, until it thickens and the potato softens.
Serve the kishik soup warm with a side of pita bread for dipping.