Breakfast · Lebanese · 10 min
Kishk Porridge with Toasted Almonds and Aleppo Pepper
- Calories
- 471
- Protein
- 28g
- Carbs
- 55g
- Fat
- 18g
Ingredients
- 70 g ground turkey
- 0.5333 tsp olive oil
- 71.2 g kishk powder
- 300 ml water
- 1 clove garlic
- 40 g spinach
- 15 g dried apricot
- 1 pinch salt
- 2.4 g almonds
- 1 pinch Aleppo pepper
Method
- 01Heat the olive oil in a saucepan over medium-high heat. Add the ground turkey and minced garlic, saut&39;ing until deeply browned, fragrant, and fully cooked through to an internal temperature of at least 165°F (74°C). Remove the turkey mixture and set aside.
- 02In the same pot, whisk the kishk powder into 300 ml of water along with a pinch of salt. Bring to a gentle simmer over medium heat, stirring constantly with a wooden spoon.
- 03Simmer for 5 to 7 minutes until the mixture thickens into a glossy, velvety porridge.
- 04Fold in the fresh spinach and chopped dried apricots, stirring for 1 minute until the spinach wilts gently into the hot porridge.
- 05Ladle the warm kishk into a shallow bowl, top with the browned ground turkey, and scatter the toasted chopped almonds over top.
- 06Garnish with a generous pinch of Aleppo pepper and serve immediately.
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