Friday,20 July, 2018
Current issue | Issue 1222, (20-26 November 2014)
Friday,20 July, 2018
Issue 1222, (20-26 November 2014)

Ahram Weekly

Egyptian kishk

Serves 4-6

4 plain small prepackaged cartons yoghurt (105-110 ml each; skimmed or full cream)
4 heaped tbsp All-Purpose flour
1 litre chicken or meat stock (beef or veal chops)
1 medium onion (finely chopped)
1 tbsp butter
Salt + pepper

Keep yoghurt out of refrigerator for overnight, to turn slightly sour at room temperature.  Pour into a large non-reacting bowl.  Beat to turn into a smooth emulsion, by means of a fork.  Add flour gradually while beating to combine, until flour is totally integrated into yoghurt; with no lumps formed.  Cover and allow to stand at room temperature, from two to four hours; allowing mixture to activate.  In the meantime, heat a small frying pan.  Add butter to melt, then stir in chopped onion with a pinch of pepper, until slightly browned.  Cover pan and leave aside.  Gradually stir into yoghurt mixture, half a cup of reserved stock; slightly warmed, while whisking with a small hand whisk, forming a lighter consistency.  Remove mixture into a large cooking pan.  Over medium heat, whisk continuously until contents start to thicken.  Add an amount of reserved warm stock.  Continue whisking until slightly thickened, then add another amount of stock.  Repeat process, until whole amount of stock is used and you reach a smooth thickened creamy texture.  Remove from heat when brought to a boil.  Add half quantity of fried onion to kishk, stirring it in to mix.  Add salt to taste.  Pour into a large serving bowl and allow to stand until slightly thickened; (approximately ten minutes), then sprinkle remaining fried onion on top.  Serve aside with fluffed rice and boiled-cooked chicken or meat chops.

N.B.:  If by chance you have some dried upper Egyptian kishk balls, you can soak four medium ones into some boiling stock; just enough to cover them.  Add a cover on top.  When softened, stir with a fork and add to mixture upon transferring it to pan.  Proceed as given with remaining steps.  It will give a peculiar flavour and add authentic taste to your dish.

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