Maacaroun Bi Kishk Recipe

Posted on
 Maacaroun bi kishk combines dough balls cooked in kishk soup Maacaroun bi kishk recipe

Maacaroun bi kishk combines dough balls cooked in kishk soup! Rich with carbohydrates and proteins, this soup is commonly prepared by dwellers of the elevated mountains during cold winter days. The dough balls are pressed on a fork or a sieve which gives them the pattern of the “sweet maacaroun” and makes them absorb the soup easily. Kawarma is sometimes added to the kishk, hence adding its caloric content of course! In the Soueidah region in Syria, Maacaroun bi kishk is also prepared with slight differences; the dough is cooked in hot water, drained then sprinkled with kishk, olive oil and minced garlic.

Total servings: 4

Caloric content: 400 calories/serving


The maacaroun dough

1 cup of flour

¼ cup of water

A pinch of salt

Kishk soup

1 large onion, finely chopped

4 garlic gloves: 2 chopped and 2 whole

1 Tbsp. of vegetable oil

1 cup pf kishk powder

2 cups of water

Preparation steps:

Maacaroun dough

  1. Mix the flour with salt and water to obtain a dough
  2. Knead well and cut into small pieces
  3. Make balls with the dough pieces
  4. Roll each ball against a fork or a sieve or a grater to give it a patterned texture (like the sweet maacaroun)
  5. Put aside while preparing the kishk soup

Kishk soup

  1. Stir-fry the onion and garlic in the vegetable oil until soft and transparent
  2. Add the kishk and mix with onion and garlic before adding the water
  3. Cook the soup until they boil and add in the maacaroun
  4. Leave on medium fire for 10 mns until the dough is well cooked
  5. Serve hot
    Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *