Breakfast and brunch
ChefAmir Youssef
Keshk with Minced Meat
Keshk with minced meat — a traditional Lebanese breakfast, especially comforting in winter when a hot bowl of keshk gives warmth and energy. Keshk is a preserved pantry staple popular across Lebanon.
Keshk with minced meat — one of the most comforting breakfast dishes we like to serve in winter. It's a traditional, popular recipe.
Ingredients
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- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2 cloves crushed garlic
- 200 g finely minced meat
- Salt to taste — it’s best to use a little because keshk is already salty
- 1/2 teaspoon ground black pepper
- 1/2 liter (2 cups) cold water
- 1/2 cup keshk powder (about 120 g)
- Nuts for garnish
- A pinch dried mint for the top — optional
Method
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- Sauté the chopped onion and crushed garlic in the oil until softened.
- Add the raw minced meat and salt, and break it up as you stir so the meat doesn't clump together.
- Continue stirring until the meat is cooked through.
- Add 1/2 teaspoon black pepper (or to taste), stir once, then remove the meat mixture from the heat.
- In a second pot, dissolve the keshk powder in the cold water, then place the pot over heat, stirring constantly until the keshk comes to a boil — this prevents the mixture from forming a single solid mass.
- Let it simmer gently over low heat for a short while so the mixture thickens slightly.
- Pour the keshk into a serving dish, spoon the cooked minced meat over it, and garnish with nuts and a sprinkle of dried mint if you like.
- Serve the keshk with minced meat immediately. It can be eaten with a spoon or with Arabic bread. Serve sliced onion and radish on the side if desired.
Recipe tags
Breakfast and brunchInternationalDairy freeGluten freeNut freeEgg free
Notes and serving ideas
- Mafraket Kousa (zucchini dish)
