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Keshk (Egypt / 5 servings / winter and spring / 15 min)

1 Tablespoon
1 Kitchen knife
1 Cutting boar
1 Medium bowl
 1 Medium deep pan
1 Medium skillet
1 Egg whisk

2 Cups of yogurt
4 tsp flour
2-3 stock cubes dissolved in 4 cups of water
3 Medium sized chopped Onions
2-3 tbs rice
1 tbs ghee
1/3 cup olive oil

Preparation method
- In a medium deep pan, heat broth over medium heat. Add rice and stir. Leave to cook for 10-12 minutes.
- While rice is being cooked, heat ghee in a medium skillet. Add 1/3 quantity of chopped onions (1 onion) and fry until golden brown stirring constantly. Pour onion with ghee immediately into boiling broth.
- In a medium bowl, mix yogurt and a little salt. Add flour and whisk well to avoid making clumps. Pour yoghurt mixture in a blender. Add about 1 cup of broth mixture (preferably without onions or rice). Blend until smooth.
- Pour blended mixture back in pan with remaining broth. Bring to boil. Reduce heat and leave to cook for 2-3 minutes. Remove from heat and pour mixture in one medium serving bowl or in several small bowls. Leave to cool.
- In a medium skillet, heat oil over medium heat. Add remaining onions and fry until brown. Use to garnish surface of keshk.

Kid’s participation
Suggest, always at the discretion of the parent or responsible adult and depending on age, the child to participate in the dish’s preparation. Have them stir the broth and garnish the dish, for example.

Serve cold with Pita or Baladi bread.

Nutritional & cultural curiosities
The dish is very popular in Egypt as well as in other countries such as Lebanon. One serving contains about 300 calories

Useful tip
In this dish, yogurt acts as a meat tenderizer and also imparts a pleasant tang. After adding the yogurt, watch the sauce carefully — if heated too quickly, it can separate.

Publish date 15/04/2014 13:12
Last updated 15/04/2014 13:15