• 1 round of kishik or 3 tablespoons powdered or 5 tablespoons liquid kishik

Moisten and crush the kishik as described in the previous recipe. If you are using powdered kishik, mix it with about 5 tablespoons of water until a smooth, thin paste forms. If you are using liquid kishik, you may skip this step.

Pierce the skins of the tomatoes and broil them