How to Make Kishk: A Traditional Egyptian Recipe from the Village | The Egyptian Cook

kishk

🥗Healthier: bulgur

💰Cheaper: oats

Bulgur provides a similar texture, while oats are more affordable.

minced meat

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often less expensive.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: chopped walnuts

Sunflower seeds offer a similar crunch, while walnuts are more budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is a cost-effective alternative.

Place 1 whole chicken in a large pot.

Add yellow onion, dried bay leaves, cardamom, cloves, sea salt, black pepper, and enough water to cover the chicken.

Bring the pot to a boil and skim off any foamy white substance from the top.

Reduce the heat to medium low and partially cover the pot with a lid, letting it simmer for about 45 minutes.

In a separate pot, melt semna (clarified butter) over medium heat.

Stir in flour and cook for a few minutes while frequently mixing until it lightly browns and produces a nutty fragrance, creating a roux.

Slowly pour in milk while whisking to avoid clumps from forming.

Season the mixture with sea salt and black pepper, continuing to whisk while it simmers until it reaches a creamy béchamel sauce consistency.

Add homemade chicken broth to the béchamel sauce and let it reach a low simmer, allowing it to reduce and thicken to a creamy porridge-like consistency.

Remove the chicken from the broth and fry it in semna to give it color and flavor.

Fry diced onions in semna for several minutes until they become golden brown.

To serve, transfer the kishk to a bowl and garnish with the fried onions.

Pair the kishk with fresh pita bread or baladi bread and the fried chicken.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary