Kishk with Meat

Presented by Violette Humsi, Hong Kong

• Ingredients:
• 1 1/4 cup kishk powder
  
• 10 oz. lean lamb
  
• 1/2 cup of butter
  
• small head of garlic (crushed)
  
• 3 cups. water
  
• 2 tbs. salt.

• Directions:
• Chop meat into very small cubes or ras assfour,
  then sautee in frying pot with the melted butter.
  
• Remove from heat and transfer into cooking pot
  and add some salt and water and cook over medium heat until done.
  
• Fry garlic in the same butter in which meat was sauteed.
  
• When garlic is golden brown, remove into another container and set aside.
  
• Add Kishk to the frying pot and cook in the remaining butter.
• Stir over moderate heat for a couple of minutes or so.
  
• Transfer all the sauteed kishk into the meat
  and boiling water mixture.
  
• Add remaining garlic and stir well until it starts
  to boil and it had thickend into the right consistency.
  
• This is served very hot and is excellent for cold winter days.
  
• Enjoy and sahtain!