Kishk Fermented Bulgur and Yogurt Soup or Dip

In a medium pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.

Add the minced garlic and dried mint to the pot. Cook for another minute until fragrant, being careful not to burn the garlic.

Stir in the kishk powder until it forms a paste with the cooked aromatics.

Gradually pour in the water or vegetable broth, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer.

Reduce the heat to low and continue to simmer, stirring occasionally, for 10-15 minutes, or until the soup thickens to your desired consistency. For a thicker dip, simmer longer; for a thinner soup, add a little more liquid.

Season with salt and black pepper to taste.

Serve hot, garnished with toasted pine nuts and fresh chopped mint leaves, if desired.