Kibbe Kishk

Kibbee Kishk
Kishk powder is a mixture of fermented milk, salt and bulgur dried and ground into cornmeal. Used in savory dishes it has a tart flavor.
The recipe for Kibbee Kebabs can be found in my February blogs, posted on 2/13/12

Ingredients

For 25 Kibbee Kebabs (uncooked) use:
1 can Campbell’s beef broth
2 quarts water
1/2 cup rice
3 cups kishk mixed with water first
1 tblsp. salt
shake of pepper
1 tablsp. allspice


For 16 Kibbee Kebabs (uncooked) use:
1 can Campbell’s beef broth
6 cups water
1/4 cup rice
2 cups kishk mixed with water first
2 teasps. salt
shake pepper
1/2 teasp. allpice
Put all above ingredients in pan and bring to a gentle boil, stirring continuously.
If mixture becomes too thick, add more water.

Directions

Drop kibbee kebabs gently into kishk mixture and simmer for 20 minutes. Keep covered. After 20 minutes, check to make sure the kibbee kebabs are not pink inside. If still pink cook for a little longer. Shut off heat and let kibbee kebabs steep in mixture for a few hours.

If you make the kibbee kebabs at the same time as the kishk mixture, any leftover filling can be added to the kishk mixture.

May be frozen.