Keshk with minced meat — one of the most comforting breakfast dishes we like to serve in winter. It's a traditional, popular recipe.

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

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.

Keshk with Minced Meat

Prep checklist