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Egyptian Keshk VS Lebanese Kishk (Keshk)

It is worth noting that the Egyptian Keshk is quite different from its Lebanese counterparts. Eventually, the name is the only common element, while the ingredients and steps can’t be more different. (See notes)

The main discerning ingredient between the two versions of Kishk is that the Lebanese or the Levantine Kishk is made of Gameed a fermented and dehydrated yogurt, while the Egyptian one uses a regular store bought natural yogurt.

Objectively speaking, both are delicious but the Egyptian one is much easier and straightforward to make. Basically, it calls for omnipresent ingredients in every kitchen or grocery store.

Leverage the Power of Onions 

Foodies would disagree whether onions or chicken stock should be the hero in Egyptian Kishk.

Personally speaking, I believe that the chicken broth could be the foundation of Kishk, but onions are definitely the backbone of its flavor.

Onions in Kishk are used in three different forms:

• Fried onions

To garnish the top of the dish and to lend it a pleasant crunch. Avoid red onions as they take forever to become crunchy. Instead, opt for either shallots or yellow onions.

Photo Credit: Canva . Shallots

Photo Credit: Canva . Yellow Onions

• Caramelized Onions

To mix them in the savory pudding itself to jazz up the flavor and lend it this umami-like deep taste of caramelized-to-perfect onions.

• Onion-Infused Oil

This is a zero food waste recipe, as the oil used in frying the onions is used again to cook and flavor the dish.

The Less Spices in Kishk, The More 

Traditionally, the spices that go into Egyptian kishk (Keshk) are ground black pepper  and salt. That said, I can’t help by adding a pinch of nutmeg that brings an exquisite note to the dish.

Generally speaking, the spices scarcity in this recipes goes back to the fact that is the chicken broth is already infused with an arsenal of spices, vegetables and herbs.

Make Keshk, Egypt’s Savory Pudding Today

I encourage you to attempt making Kisk (Egyptian Savory Pudding) dish at home. It is a comforting, nutritious quick-fix that carries elaborate and complex flavors.

Please give it a try and:

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Serves 8-10 people

Cooking Time: 30-40 minutes

INGREDIENTS

• 3 cups full fat regular yogurt (not greek yogurt)
• 7 tablespoons all purpose flour
• 3 to 3 1/2 cups chicken broth, or chicken bouillon diluted in 3 1/2 cup of water
• 1 -3 tablespoons corn flour or cornstarch, diluted in equal amount of water
• 2 yellow onion, one grated and the other one thinly sliced
• 1 cup unflavored frying oil 
• 2 crushed garlic cloves
• 1 tablespoon lemon juice
• Salt and pepper to taste
• 1/2 teaspoon ground nutmeg, (optional)

DIRECTIONS

1.  In a deep, heavy bottom pot add the yogurt and the flour and mix well with a wire whisk until you can’t see any lumps. Set aside.
2. Fry the grated onions in oil until golden brown. Don’t discard the onion-infused oil that you can use to flavor multiple dishes including this one. See notes.
3. Put the pot with the yogurt and flour mixture over low heat and gradually add the chicken stock and continue to whisk until you reach the consistency of a white sauce (béchamel sauce). If for some reason, the kishk doesn’t thicken up, add corn flour, one tablespoon at a time and continue stirring
4. Mix in the crushed garlic, a squeeze of lemon, and the caramelized onions.
5. Garnish with the fried onions, a drizzle of onion-infused oil. Serve with toasted pita bread, chicken, or/and vermicelli rice.

NOTES