Gluten-Free Kishk Soup

Ingredients

• 1 cup Kishk (dried, powdered)
• 6 cups Water
• 0.5 cup Rice
• 1 medium Onion
• 2 tbsp Dried Mint
• 2 tbsp Olive Oil
• 1 tsp Salt
• 0.25 tsp Black Pepper
• 1 cup Optional: Chickpeas (canned)

Instructions

1. 1Rinse the rice thoroughly.
2. 2In a large pot, combine the kishk powder with the water. Whisk well to ensure there are no lumps.
3. 3Add the rinsed rice to the pot.
4. 4Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer for 30 minutes, stirring occasionally to prevent sticking.
5. 5While the soup is simmering, heat the olive oil in a small skillet over medium heat. Add the chopped onion and cook until softened and golden brown, about 5 minutes.
6. 6Stir in the dried mint and cook for another minute until fragrant.
7. 7Add the sautéed onion and mint mixture to the soup. Stir well.
8. 8Season with salt and black pepper to taste.
9. 9If using, add the canned chickpeas during the last 5 minutes of cooking.
10. 10Serve hot.

Related Guides