Kishk Porridge with Toasted Almonds and Kale

In a small pot, heat a drizzle of olive oil over medium heat. Sauté the finely diced onion until translucent and just beginning to turn golden brown, about 5-6 minutes.

Add the ground turkey to the pot, breaking it up with a wooden spoon. Cook until browned and fully opaque.

Whisk the kishk powder into 250ml of water or light broth until smooth, then pour into the pot with the turkey and onions. Bring to a gentle simmer, stirring constantly, until the porridge thickens to a creamy, velvety consistency (about 5 minutes).

Fold in the chopped kale and cook for another 2 minutes until wilted but still bright green.

Toast the almond slivers in a dry pan until fragrant and golden brown.

Serve the porridge in a warm bowl, topped with the toasted almonds and a final tiny drizzle of olive oil. The dish should be savory, tangy from the fermented kishk, and have a comforting, hearty texture.