Kishk Almaz (Egyptian Savory Pudding) Recipe : كشك المظ
Kishk Almaz is a traditional Egyptian dish made mainly from yogurt, resulting in a tangy, creamy pudding often enriched with fried onions. It's a comforting, savory meal enjoyed during colder months or special occasions.
Do you like this recipe? Please click here to rate it 🙏
Ingredients
- 3 cups fat regular yogurt, not greek yogurt
- 7 tablespoons all purpose flour
- 3 - 3 ½ cups chicken broth, or chicken bouillon diluted in 3 1/2 cup of water
- 1-3 tablespoons corn flour or cornstarch, optional
- 1 medium grated yellow onion
- 2 minced garlic cloves
- 1 tablespoon lemon juice
- 1 tablespoon Salt and pepper to taste
- ½ teaspoon ground nutmeg, (optional)
Fried Onions
- 1 thinly sliced large onion
- 1 cup unflavored frying oil, such as canola
Instructions
Fry the sliced onion: In a frying pan, add the oil and heat over hight-medium heat. Once hot, add the sliced onions and stir in the oil until it is golden brown. Remove the fried onions with a slotted spoon and let the fried onion discard the excess oil in a fine mesh sieve fitted over a bowl. Let the frying oil cool completely. Filter the oil, discard any burnt bits and keep the filtered oil in a clean jar to cook the rest of the recipe.
Caramelize the grated onion: in hot oil over medium-low heat, add the grated onion until golden brown. See notes.
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.
Put the pot with the yogurt and flour mixture over low heat and gradually add the chicken stock/broth 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 diluted in milk, one tablespoon at a time and continue stirring until you reach the desired consistency.
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.
Nermine's Notes
- 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.