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All pictures and texts in this web page are the property of nomaallim.com. Any use of any part of those contents without the written consent of nomaallim.com shall be subject to legal procedures as per international and local laws in the concerned country. Using the name "nomaallim" or "nomaallim com" or "nomaallim.com" in the text describing the unauthorized copied content shall not constitute an exception and shall be sanctioned in accordance to the effective laws and proceedings.
DISCLAIMER:
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
Our pictorials are of informative nature and do illustrate works carried out by ourselves at our own premises for our own use and satisfaction.
Readers who envisage to carry out similar works inspired by the below method shall do this at their own risks and liability.
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INGREDIENTS OF THE KISHK STEW
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What is Kechek (Kishk)?
Kechek or Kishk is a Lebanese dairy delicacy, essentially made from yogurt that has been sun dried on someone's house roof!
The result is a long-lasting, chemical free and process free dairy product, that can be kept as a powder all over winter or from year to year, and used in cold weather to prepare kishk (kechek) soup or meat stew with kisk (kecheck) sauce. This is because kecheck (kishk) has such a heating / warming effect on your body.
Alternatively, it is mixed with tomato and used all year long in the famous manakish, or Lebanese pizzas if you prefer.
The result is a long-lasting, chemical free and process free dairy product, that can be kept as a powder all over winter or from year to year, and used in cold weather to prepare kishk (kechek) soup or meat stew with kisk (kecheck) sauce. This is because kecheck (kishk) has such a heating / warming effect on your body.
Alternatively, it is mixed with tomato and used all year long in the famous manakish, or Lebanese pizzas if you prefer.
Kechek with meat recipe
Cut the 2 onions in half-moon slices as shown.
Peel the small onions and the garlic cloves.
Soften the onion slices in a bit of vegetable oil then add the beef meat cubes and stir-fry the mix until the meat is light brown / grey.
Peel the small onions and the garlic cloves.
Soften the onion slices in a bit of vegetable oil then add the beef meat cubes and stir-fry the mix until the meat is light brown / grey.
Prepare the Kishk (Kechek).
Use your graduated measuring cup or any cup to mix in 2 steps the Kishk with water.
Put 75 g of Kishk in a 1/2 L cup then add enough water to cover the Kishk powder and mix into a thick paste (middle).
Add more water and mix again until reaching 1/2 L of liquid in total.
Use your graduated measuring cup or any cup to mix in 2 steps the Kishk with water.
Put 75 g of Kishk in a 1/2 L cup then add enough water to cover the Kishk powder and mix into a thick paste (middle).
Add more water and mix again until reaching 1/2 L of liquid in total.
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TIP: this picture shows the portion of Kishk powder used each time before diluting in water. It is less than 1/4 of the total cup capacity.
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Repeat until using all 225 of Kishk (Kechek) or 1.5 L of liquid.
Pour the Kishk (Kechek) liquid on top of the meat and onions. |
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Add the small onions, garlic cloves, salt and pepper.
Cook on low-medium heat while stirring from time to time in order to avoid that the Kishk (Kechek) sticks to the casserole bottom.
Stir well in the middle at the perimeter of your stove flame in particular.
Keep cooking until the meat is done and serve with vermicelli rice.
Bon Appétit !
Stir well in the middle at the perimeter of your stove flame in particular.
Keep cooking until the meat is done and serve with vermicelli rice.
Bon Appétit !
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