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Kishk – Egyptian yogurt porridge
Lunch

Kishk – Egyptian yogurt porridge

Egyptian kishk is a thick, tangy porridge made with fermented wheat and yogurt, cooked with broth, garlic and cumin. Fried onions go on top. Warm, filling and comforting for lunch or a light dinner.

TraditionalEverydayComfort foodWeekendLunchDinner
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Rate:
50 min total
4 servings
Easy

Ingredients

servings
Units
  • 7.1 oz kishk powder or coarse bulgur
  • 8.8 oz Greek yogurt
  • 4¼ cup vegetable stock
  • 4 fed garlic
  • 1½ tsp ground cumin
  • 3 tbsp olive oil
  • 2 stk onions
  • 0.7 oz butter
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • 2 tbsp fresh parsley

Instructions

  1. 1

    Mix the base

    1. Mix the kishk or bulgur with the yogurt in a bowl until evenly combined.
    2. Let it stand for 10 minutes while you heat the broth.
    10 min
    BowlSpoon
  2. 2

    Cook the porridge

    1. Heat the broth in a pot.
    2. Stir in the yogurt mixture a little at a time, stirring continuously to prevent lumps.
    3. Chop the garlic and stir it in with the cumin, 1 tablespoon oil, salt and pepper.
    4. Simmer over low heat for 20–25 minutes, stirring often, until the porridge is thick and soft.
    25 min
    PotSpoonKnife
  3. 3

    Fry the onions

    1. Cut the onions into thin rings.
    2. Fry them in the butter and remaining oil over medium heat until soft and golden.
    12 min
    PanKnife
  4. 4

    Serve

    1. Divide the kishk among bowls.
    2. Top with the fried onions and parsley, if using.
    3. Serve warm.
    3 min
    Bowl

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Details

Nutrition

Calories

380kcal

Protein

14g

Fat

16g

Carbs

44g

Serving Size

350g

Dietary

Allergens

MilkGluten

Serving

Suggestions

  • • Serve in deep bowls with the onions placed on top.

Drink Pairings

  • • tea: Black tea.

Side Pairings

  • • Pita bread.

Dessert Pairings

  • • Fresh fruit.

Storage

Fresh

  • • Duration: 3 days
  • • Temperature: 5°C
  • • Method: Store in a closed container. Stir in a little water when reheating.

Frozen

  • • Duration: 2 months
  • • Temperature: -18°C
  • • Method: Freeze in portions without the fried onions. Thaw in the refrigerator.

Reheating

  • • Pot: Reheat over low heat with a spoonful of water. Fry fresh onions for serving. (Low heat)

Tips

Preparation

  • • If you use bulgur instead of traditional kishk, the flavor will be milder. The yogurt and cumin still carry the dish.

Cooking

  • • The porridge thickens as it stands. Keep it a little looser in the pot than the finished texture you want.

Serving

  • • The onions should be golden, not burnt. They bring sweetness to the tangy porridge.

Variations

Flavor

  • Add a little more lemon to the yogurt for a sharper flavor.
  • A touch of chili in the oil for the onions adds heat.

Method

  • Stir continuously at first so the yogurt does not separate.

Toppings

  • Fried chicken pieces or chickpeas on top make it more filling.

Author

C

Camilla

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Comments

Author

C

Camilla