It is worth noting that the Egyptian Keshk is quite different from its Palestinian and Lebanese counterparts, with which the name is the only common element, while the ingredients and steps are different. (See notes)
Following Menna’s recipe, I made this dish for my family and it came out perfect. However, I tweaked the recipe slightly and instead of using only fried onions, I used caramelized onions to mix in with the keshk, while keeping the fried onions for the garnish.
The caramelized onions lend the keshk a hint of sweetness that I treasure, yet, feel free to follow the recipe as is and you will still end up with a magnificent result.
I also seasoned the keshk with some black pepper along with salt, as pepper is an indispensable to wake up my palate.
The third and last tweak I made was to add at tablespoon of the oil that I used to fry the garlic to season the keshk. To mitigate the pungent taste of garlic, I sautéed it first in the same oil I used for caramelizing the onions.
I encourage you to attempt making this dish at home. It is a comforting and nutritious quick-fix that brings elaborate and complex flavors.
We can’t wait to see your comments and likes. Sharing the recipe will mean the world to me and Menna @azizacls.
Please #hashtag Chez Nermine and share with us the photo of your own rendition.
I majored in Economics yet food has always been my passion. After joining a food competition in 2012 I realized that this is what I want to do for living.
I have experience in corporate life, where I worked in the marketing department of a multinational telecommunication company in Cairo, Egypt for six years. Then I moved with my small family to the States, where we settled in Salt Lake City, Utah.
I first worked as a preschool teacher assistant but after a while I decided to quit and follow my passion and started Azizaslc, a Modern Middle Eastern catering business.
Egyptian cuisine is my all time favorite, but Egyptian with Turkish influence has a special place in my heart. This is “Keshk”, an Egyptian staple that hails originally from Turkish cuisine. Which is not a surprise, given that Egypt was part of the Ottoman empire (1517-1867).
I can’t mention keshk without giving tribute to my grandma. It reminds me of dinners at her place, it is where I learned this recipe.
To me, it’s more than just a recipe, it’s the memory that I bring from home and that I will always cherish. I cook to always remember where I come from and am hoping to pass this to my kids.
Recipe credit to Menna @azizaslc
Serves 10-12 people
Cooking Time: 30-40 minutes
- 3 cups yogurt
- 7 tablespoons flour
- 3 to 3 1/2 cups chicken broth
- 2 grated onions
- 2 crushed garlic cloves
- 1 cup oil for frying the onions
- Squeeze of lemon
- Salt and pepper to taste
- In a deep, heavy bottom pot add the yoghurt and the flour and mix well with a whisk until you can’t see any lumps. Set aside.
- Fry the grated onions in oil until golden brown.
- Put the pot with the yogurt and flour mixture over medium heat and gradually add the chicken stock and continue to whisk until you reach the consistency of a white sauce (béchamel sauce).
- Taste and adjust the seasoning, add salt and pepper if needed.
- Add the crushed garlic, a squeeze of lemon, and half the amount of the fried crushed onions.
- Garnish with the remaining crushed onions and serve with toasted pita bread, chicken, or/and vermicelli rice.
- Ideally, full fat regular yogurt is the right type for this recipe, however, Greek yogurt could be used here if diluted with some milk.
- For the perfect crunchy fried onions, leave the grated onions, before frying, on a paper or fabric towel to absorb any excess moisture.
- What makes or breaks this dish is the quality of chicken broth. Opt for a homemade chicken broth rich in flavors, or a quality, low sodium store bought one.
- Don’t confuse Egyptian keshk with its levantine counterpart, as the later calls for gameed (levantine dry cheese) and the preparation steps are equally different.
- To try Aziza’s delicious recipes, you can DM her @Azizaslc