FoodLife & Style

Daily Ramadan Recipe #2: Keshk

Keshk has a reputation for being a difficult recipe to follow; but thanks to our moms, the amazing chefs in our lives, the recipe can be simplified while keeping the same oriental and unique taste.

Add four big spoons of flour to two single serving yogurt containers (220 grams). Stir the mix together and leave it for a couple of hours in a hot room, preferably next to the oven.

Add four to five glasses of chicken stock to the mixture, according to how thick you want the keshk to be. Make sure your chicken stock is cool or warm; if you add the mixture to hot soup, it will coagulate.

Stir the entire blend until it becomes homogenous, then put it on a low flame until it starts to thicken; take it off the flame when it begins to boil.

As the mixture is heating on the flame, bring a pan with a little oil. Heat the oil and chop an onion into small pieces. Fry the chopped onion until it becomes dark brown and crunchy.

Add a bit of the fried onions to the keshk, then start serving it in small bowls and leave it to cool. Sprinkle the rest of the fried onion on top of the keshk.  

Serve keshk with chicken, rice or bread and bon app├ętit!

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