Keshk with rice and lemon - كشك

An authentic Egyptian dish, usually forgotten. Best served warm or cold as a side dish with chicken, white rice, or meatballs.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the 4 cups of chicken broth in a medium pot on medium heat. Add the rice and stir. Leave for 10-12 minutes until the rice is cooked.

Step 2

During rice cooking, heat the ghee in a different pot and add 1/3 of the onion amount (that's about 1 onion), and fry it until golden. add this mixture to the chicken broth and rice mixture.

Step 3

In a bowl, add yogurt, lemon juice, and some salt (as needed), and add the flour. Whisk until all blended. transfer the yogurt mix to a blender and add 1 cup from the chicken broth mixture (without the rice and onions) and blend until combined.

Step 4

Take the blended yogurt mixture and add it to the chicken broth mixture, and leave it to boil. Lower the heat and let simmer for about 3 minutes.

Step 5

Remove from heat and add to your serving dish.

Step 6

In a separate pot, fry the rest of the finely chopped onions in oil, until golden. remove from heat and move the onions on paper towels to absorb the extra oil. Add the onions on top of your keshk randomly.

Step 7

This dish can be served warm or cold but it must be thickened.