Lebanese kishk soup with lamb (Shorbat kishk)

1. Cut the lamb into small cubes, bring to the boil in salted water, skim and cook covered for 1 hour until tender.

2. In a pan fry the finely chopped onion and crushed garlic in the butter until fragrant and golden.

3. Add the kishk and fry, stirring, for 1 minute until it smells slightly nutty.

4. Gradually pour in the lamb cooking liquid (about 1 litre), stirring constantly so it doesn't go lumpy.

5. Add the cooked meat and simmer over low heat, stirring often, for 10-15 minutes until creamy and thick; season with salt and pepper.

6. Serve hot with toasted bread, fresh radishes and spring onions.

Tip: Kishk is a sun-dried powder of bulgur and fermented yoghurt, a treasure of the winter larder in the Lebanese mountains; its tangy, cheesy taste makes a thick, warming soup. If you can't find it, mix fine bulgur with yoghurt, leave overnight and cook the soup with that.