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. 1Measure the 1 cup of Kishk powder into a large heavy-bottomed pot. Add the 6 cups of Water and whisk vigorously until the kishk powder is completely dissolved and there are no lumps. Measure the 0.5 cup of Rice and add it to the pot.
2. 2Place the pot over medium-high heat (400°F / 200°C) and bring the mixture to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for 30 minutes. Stir the soup every 5-10 minutes to prevent the rice and kishk from sticking to the bottom of the pot.
3. 3While the soup simmers, prepare the onion topping. Measure the 2 tablespoons of Olive Oil into a small skillet. Place the skillet over medium heat (350°F / 175°C). Finely chop the 1 medium Onion and add it to the hot oil. Cook the onion, stirring occasionally, for 5-7 minutes, or until it is softened and has turned a light golden brown color.
4. 4Add the 2 tablespoons of Dried Mint to the skillet with the onions. Stir and cook for 1 more minute, until the mint is fragrant. Remove the skillet from the heat.
5. 5After the soup has simmered for 30 minutes, stir in the onion and mint mixture from the skillet. If you are using the 1 cup of Optional Chickpeas, add them now. Stir everything together well.
6. 6Continue to simmer the soup, uncovered, for another 5 minutes to allow the flavors to meld. Season the soup with the 1 teaspoon of Salt and the 0.25 teaspoon of Black Pepper. Stir to combine.
7. 7Serve the Gluten-Free Kishk Soup hot.

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