Kishk

Kishk Recipe from Egypt | Ingredients: Garlic, Flour, Onions, Chicken Stock, Yogurt, Butter, Oil

Region / culture: Egypt | Preparation time: 10 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Kishk is a traditional Middle Eastern dish that is loved for its creamy texture and rich flavor. This dish is made with a combination of yogurt, chicken stock, onions, garlic, and flour, creating a delicious and comforting meal.

History

Kishk has been a staple in Middle Eastern cuisine for centuries, with its origins dating back to ancient times. It is believed to have originated in the Levant region and has since spread to various countries in the Middle East. This dish has been passed down through generations, with each family adding their own unique twist to the recipe.

Ingredients

3 cloves of garlic, finely chopped
3 tbsp of flour
3 medium onions, chopped for frying
1 liter of chicken stock
450 g of thick set yogurt
1.5 oz (43 g) of butter or Samna
2 tbsp of vegetable oil for frying the onions

How to prepare

Fry the onions until they are brown, but not burnt, and set them aside.
Gently cook the garlic in the butter over low heat for about a minute, without browning it.
Add the flour and blend it into a paste.
Add the yogurt one or two spoons at a time, gently blending it in (you may need to increase the heat slightly). Use an egg whisk to remove any lumps.
Add a small amount of chicken stock and all of the onions (you can reserve some for garnish if desired).
Continue stirring and add the remaining stock.
Simmer for approximately 5 minutes, stirring occasionally.
Season with salt and pepper, and simmer for another 5 minutes or so. If the mixture becomes too thick, add more stock or a little water.
Turn off the heat and let it rest for about 5 minutes (if you can wait that long).
Serve and enjoy!

Variations

Add cooked chicken or lamb to the kishk for a heartier meal.
Stir in some cooked chickpeas or lentils for added protein and fiber.
Garnish with fresh herbs, such as parsley or mint, for a pop of color and freshness.

Cooking Tips & Tricks

Be sure to cook the onions until they are browned but not burnt, as this will add depth of flavor to the dish.

- Use a whisk to blend the yogurt into the mixture, ensuring a smooth and creamy texture.

- Season the kishk with salt and pepper to taste, adjusting as needed to suit your preferences.

- If the mixture becomes too thick, simply add more stock or water to reach your desired consistency.

Serving Suggestions

Kishk can be served as a main dish with a side of rice or bread, or as a side dish alongside grilled meats or vegetables.

Cooking Techniques

Be sure to cook the garlic in the butter over low heat to avoid burning it.

- Use an egg whisk to blend the yogurt into the mixture smoothly.

Ingredient Substitutions

You can use vegetable stock instead of chicken stock for a vegetarian version of kishk.

- Substitute ghee for butter or Samna for a richer flavor.

Make Ahead Tips

Kishk can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stovetop before serving.

Presentation Ideas

Serve kishk in individual bowls and garnish with a drizzle of olive oil, a sprinkle of sumac, and a dollop of yogurt.

Pairing Recommendations

Kishk pairs well with a side of tabbouleh salad, grilled vegetables, or a fresh cucumber and tomato salad.

Storage and Reheating Instructions

Store any leftover kishk in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, stirring occasionally until heated through.

Nutrition Information

Calories per serving

Each serving of kishk contains approximately 250 calories.

Carbohydrates

Each serving of kishk contains approximately 25 grams of carbohydrates.

Fats

Each serving of kishk contains approximately 15 grams of fats.

Proteins

Each serving of kishk contains approximately 10 grams of proteins.

Vitamins and minerals

Kishk is a good source of calcium, vitamin B12, and phosphorus.

Alergens

Kishk contains dairy (yogurt) and gluten (flour), so it may not be suitable for individuals with dairy or gluten allergies.

Summary

Kishk is a nutritious dish that provides a good balance of carbohydrates, fats, and proteins, along with essential vitamins and minerals.

Summary

Kishk is a delicious and comforting Middle Eastern dish that is perfect for a cozy meal at home. With its creamy texture and rich flavor, this dish is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw the recipe for Kishk, I was captivated by it. It was a rainy day in my small village, and I was sitting by the fire, flipping through a tattered old cookbook that had been passed down through generations in my family. As I turned the pages, my eyes landed on the recipe for Kishk, a traditional Middle Eastern dish made with bulgur wheat and yogurt.

I had never heard of Kishk before, but something about the combination of ingredients and the method of preparation intrigued me. I could almost taste the creamy texture and savory flavor just by reading the recipe. I knew I had to try making it for myself.

I asked my mother if she had ever made Kishk before, but she shook her head and told me that it was a dish she had only heard of in passing. Undeterred, I decided to seek out someone who knew how to make it. I asked around the village, and finally, an old neighbor named Mrs. Ghada told me that she knew the secret to making the perfect Kishk.

Mrs. Ghada invited me into her humble kitchen, where she revealed the ingredients and steps needed to create the dish. She explained that Kishk was a dish that had been passed down through generations in her family, and that each cook added their own unique twist to the recipe.

I watched in awe as Mrs. Ghada expertly mixed the bulgur wheat with yogurt, dried mint, and garlic, creating a thick paste that was then spread out on a tray to dry in the sun. She told me that the longer the mixture was left to dry, the more flavorful and aromatic the Kishk would be.

As we waited for the Kishk to dry, Mrs. Ghada regaled me with stories of her childhood and the many recipes she had learned from her own grandmother. She told me that cooking was not just a chore, but a way to connect with loved ones and preserve traditions.

After a few hours, the Kishk had dried to perfection. Mrs. Ghada showed me how to crumble the mixture into a fine powder, which would be used to make a delicious soup or stew. She also shared some creative serving suggestions, such as mixing the Kishk with olive oil and serving it as a dip with fresh bread.

I thanked Mrs. Ghada for her generosity and wisdom, and returned home with a newfound passion for cooking. I spent the next few days experimenting with different variations of Kishk, adding my own personal touch with spices and herbs that I had gathered from my garden.

When I finally served my version of Kishk to my family, they were amazed at how flavorful and comforting the dish was. They showered me with compliments and asked for the recipe, which I gladly shared with them.

Since that day, Kishk has become a staple in our household, enjoyed during family gatherings and special occasions. I am grateful to Mrs. Ghada for sharing her knowledge with me and igniting my love for cooking. Each time I make Kishk, I am reminded of the rich history and tradition behind this humble dish, and the joy it brings to those who taste it.