Ghamroon (Kishik and Bread)

Name: Ghamroon (Kishik and Bread)
Prep time: 10 min
Cook time: 20 min
Yield: 4-6
Cuisine: Middle Eastern

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roubashahin.com.au

Breakfast Mains

Village-style kishik and bread with garlic, lemon, bread, and dried mint—my Lebanese childhood in a bowl.

PREP TIME

10 minutes

COOK TIME

20 minutes

SERVES

4-6

About this recipe

I grew up eating Ghamroon for breakfast on weekends. It’s one of those traditional Lebanese dishes that doesn’t need much—just pantry staples and heart. This comforting dish is made with kishik, a tangy mix of fermented yoghurt and bulgur wheat. In the villages of Lebanon, it’s a must-have mouneh item, especially as the weather cools down and the kishik-making season begins.

Ghamroon is more than just a dish—it’s part of my family’s story. My grandmother made her own kishik by hand, and my mum still does. I haven’t made my own yet, but I plan to. Until then, I buy good quality kishik from Middle Eastern grocers. It’s an easy way to stay connected to our roots, even from across the world.

If you enjoy traditional Lebanese breakfasts, you’ll also love my Pan-fried Potatoes with Sweet Onion—a quick, savoury staple in every Lebanese kitchen—and Pearl Couscous with Ghee and Spices, a Tripoli classic that’s full of flavour and comfort.

Ingredients

6 cups water
1 1⁄2 Arabic flatbreads (split open, toasted, and broken into larger pieces)
3 cloves garlic, crushed
1⁄2 cup lemon juice (adjust to taste)
2 teaspoons dried mint
1 cup kishik (powder)
Drizzle of olive oil, plus extra for serving

Notes from Rouba

Make sure to use dried mint, not fresh—it’s the traditional way, and fresh mint can be overpowering.
If your garlic turns blue, don’t stress—it’s just a reaction and completely safe to eat.
I use a handheld milk frother to break up lumps in the kishik—it works like a charm.
You can adjust the lemon and garlic to your taste; I like mine strong and tangy.
Too much bread can make it stodgy—aim for balance so it stays brothy and smooth.

Method

Step 1. Toast and Prepare the Bread

Toast the Arabic bread under the grill until golden and crisp. Use one whole flatbread opened into two, plus one extra half, to give you three toasted halves in total. Once toasted, break the bread into medium rustic pieces and set aside.

Step 2. Cook the Kishik Base

Bring the water to a boil in a medium pot. Add the kishik, stirring constantly to avoid lumps. A handheld frother or whisk helps create a smoother consistency. In a small bowl, combine 2 tablespoons of the hot kishik broth with the crushed garlic and lemon juice—this helps prevent the garlic from turning blue. Stir the garlic mixture back into the pot, then reduce the heat to medium- low and let the soup simmer for 5-10 minutes.

Step 3. Combine and Finish the Dish

Add the toasted bread pieces into the pot and simmer for another 5–10 minutes, allowing the soup to thicken and the flavours to develop. Stir in the dried mint and a drizzle of olive oil. Serve hot with an extra drizzle of olive oil

A FEW THINGS YOU’LL WANT TO KNOW

What is kishik exactly?
Kishik is a traditional fermented mixture of yoghurt and bulgur wheat. It’s sun-dried and ground into powder, and it’s been a pantry essential (mouneh) in Lebanese homes for generations.

Can I buy kishik instead of making it?
Yes! While my mum still makes hers at home, I buy mine from Middle Eastern grocery stores. Look for it labelled as "kishik" or "kishk."

My garlic turned blue—what went wrong?
Don’t worry—it’s a natural reaction when garlic hits acid or heat. Mixing it first with a little of the hot kishik broth and lemon juice helps reduce discolouration, but even if it changes colour, it's totally safe to eat.

The dish gets too thick when it’s cooled?
This soup thickens as it cools. If the dish cools and becomes thick or lumpy, reheat it gently on the stove with a splash of hot water to bring it back to a smooth, soupy texture.

Can I use fresh mint instead of dried?
No, dried mint is traditional here. Fresh mint is too strong and changes the flavour entirely.