breakfast

Kishk Porridge with Toasted Almonds and Wilted Spinach

Name: Kishk Porridge with Toasted Almonds and Wilted Spinach
Ingredients: 80 g Kishk powder (fermented bulgur-yogurt mixture); 100 g Spinach, raw, chopped; 75 g Chicken breast, poached and shredded; 15 g Nuts, almonds, slivered and toasted; 11 g Honey (for drizzle)

Nutrition

500

kcal

Calories

Protein

Carbs

Fat

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Ingredients(5)

Kishk powder (fermented bulgur-yogurt mixture)80 g

Spinach, raw, chopped100 g

Chicken breast, poached and shredded75 g

Nuts, almonds, slivered and toasted15 g

Honey (for drizzle)11 g

Instructions

In a small heavy-bottomed pot, whisk 80g of kishk powder with 250ml of water. Bring to a low simmer over medium-low heat, stirring constantly, until the mixture thickens into a creamy, porridge-like consistency (about 6-8 minutes). It should smell pleasantly tangy and earthy.

Fold in the fresh spinach and the pre-cooked, shredded chicken breast. Continue to cook for 2 minutes until the spinach is wilted and vibrant green and the chicken is warmed through.

Remove from heat and transfer to a shallow bowl.

Top immediately with the toasted slivered almonds for a necessary crunch.

Finish with a delicate drizzle of honey to balance the fermentation tang of the kishk. Serve warm.