Meet My blog Guest
Menna majored in Economics and has professional experience in marketing, yet she chose food as a career, driven by her passion. She says: “After joining a food competition in 2012, I realized that this is what I wanted to do for living”.
Egyptian cuisine is her all-time favorite, but her niche is Egyptian with Turkish influence. Also, it has a special place in her heart, as Egypt was part of the Ottoman Empire for three centuries.
“I can’t mention keshk without giving tribute to my Turkish-Egyptian grandma, It reminds me of the fabulous dinners at her place.
It is where I learned the recipe Kishk the Egyptian savory pudding. 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.”, Menna says.
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:
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.
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.
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:
- Hashtag #cheznermine
- Send the photo of your dish to my IG page @cheznemrine and I will share it on my IG story
- Menna and I can’t wait to see your comments, likes and shares
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Kishk (Egyptian Savory Pudding)
Recipe adapted from Menna @azizaslc
Serves 8-10 people
Cooking Time: 30-40 minutes
- 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)
- 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.
- 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.
- 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
- Mix in the crushed garlic, a squeeze of lemon, and the caramelized onions.
- Garnish with the fried onions, a drizzle of onion-infused oil. 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, only if diluted with some milk.
- For the perfect crunchy fried onions, leave the onions, before frying, on a absorbent paper 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 quality organic chicken bouillon.
- Don’t confuse Egyptian keshk with its levantine counterpart, as the later calls for gameed (levantine dry cheese) and the preparation steps are different too.