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noha el moallem

Keshk

Keshk

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Keshk is an important part in our rich Egyptian Cuisine. This simple dish originally comes from Upper Egypt; though we cook it differently, still its as important to us as to them. I didn't try the Upper Egypt way, but I know the other two ways. You can choose weather to make it with milk, or with yougart. I will share with you the yougart recipe. 

Ingredients: 

1 Kilo Yougart  - 5 Tbsp Flour or Cornstarch  - 1/4 Tsp Cardamom  - Pinch of Nutmeg  - 4 Mastic - 1 Tsp Salt - Pinch of Fresh Black Pepper - 1/4 Cup Broth - 1 Tbsp Fresh sour cream  - Chicken slices

For Garnish: 

Almonds halfed, fried in ghee or oil. Then in the same oil fry sliced white onions.

Method :

In a saucepan and before putting it on the heat, put the yougart, flour, salt, pepper, cardamom, mastic, and nutmeg. Stir well making sure the flour has well dissolved. Transfer the pan on medium heat and keep stirring until the mixture thickens. Add the broth, and stir to combine then add the fresh cream, and gently stir until it fully dissolves.

Transfer the Kishk to a serving plate and stir in the Chicken slices and spread them. Let aside as the texture will continue to thickens as it cools down. Fry the nuts then the onion slices and garnish the Kishk to be ready for serving time.

Serve with baladi bread and salad beside your main meal.

* You will find attached another two vedios showing different garnish methods. One with almonds with parsley, and another one with minced beef, fried onions, and almonds. Try each one and see which one your family enjoy

Enjoy Doing It, And

LOVE & ENJOY WHAT YOU DO..

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