Keshk

Savoury Egyptian pudding

Serves 4-6 as a side dish

Ingredients:

• 2 red onions, diced

• 3 tbsp ghee (or neutral oil)

• 2 cups chicken broth, warm

• 1 cup whole milk

• 1 cup full fat yoghurt

• 3 tbsp plain flour

• Juice of half a lemon

• Salt and pepper to taste

Instructions:

1. In a bowl, add the yoghurt, flour and lemon juice and mix. Set aside.

2. Add the chicken broth to a small saucepan and let simmer on low heat.

3. In a large stockpot, melt the ghee and add half the diced onion. Fry on a medium-high heat until dark brown and crispy. Use a slotted spoon to remove and add to a plate. Set aside.

4. In the same large stockpot, lower the heat to low medium, add the rest of the onion, and stir until softened.

5. Add the warm stock and stir. Gradually add the milk and yoghurt mixture and whisk until thickened and bubbling, about 5-10 minutes.

6. Switch off the heat, whisk in salt and pepper to taste then pour in a serving dish. Leave to cool then top with the fried onion. Serve cold. Bel hana!

NOTES

• Take it to the next level and use duck. Traditionally, Keshk is made with duck stock and served as a side dish to a whole duck and it’s even more delicious!

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