1. Put lamb, samneh or oil and onion in a heavy pan and stir oven high heat until meat loses pink colour and is crumbly. Add garlic and cook until juices evaporate.
2. Stir in kishk and cook on medium heat for 3 minutes, stirring constantly. Remove pan from heat and add water gradually, stirring constantly. Taste and add salt if required, and pepper to taste.
3. Return to medium heat and stir constantly until thickened and bubbling. Consistency should be that of a thick cream soup; add a little more water if necessary.
4. Remove from heat and serve immediately in bowls.
Note: This soup can be served at any time. For breakfast in Lebanon and Syria, it is often prepared without the meat and garlic.