Tulumba

Tulumba is a beloved Middle Eastern dessert widely enjoyed in Turkish and Egyptian households. This crispy, syrup-soaked pastry offers a delightful contrast between the crunchy exterior and the soft, pillowy interior. Tulumba, also known as “balah el sham” in Arabic, is a staple during festive occasions and family gatherings, showcasing the sweet and rich flavors of the region.

Originally of Turkish origin, Tulumba is deeply rooted in the culinary traditions of the Ottoman Empire, spreading across various Middle Eastern countries. The name “tulumba” itself, meaning “pump”, reflects the dessert’s unique shape and preparation process. This easy-to-make treat is loved for its universal appeal and comforting taste.

Ingredients

For the Sherbet

3½ cups granulated sugar
2½ cups water
¼ lemon juice

For the Dough

2 cups water
1 tablespoon oil
1 teaspoon granulated sugar
½ teaspoon salt
2½ cups flour
4 eggs

For Frying

Oil for deep-frying

Preparation

Prepare the sherbet by combining 3½ cups granulated sugar and 2½ cups water in a pot. Stir until the sugar dissolves and bring to a boil.
Reduce the heat and simmer for 20 minutes. Add ¼ lemon juice and boil for a few more minutes. Let it cool completely.
In a separate pot, combine 2 cups water, 1 tablespoon oil, 1 teaspoon granulated sugar, and ½ teaspoon salt. Bring it to a boil.
Add 2½ cups flour to the boiling mixture, stirring continuously until a dough forms. Cook for another 1-2 minutes, then let it cool.
Transfer the cooled dough to a bowl and knead until smooth. Add the 4 eggs one at a time, mixing well after each addition until the dough is homogeneous.
Place the dough into a piping bag with a star tip.
Heat oil in a pot (oil should be cold initially).
Pipe the dough into the cold oil, cutting with scissors into 2-inch pieces.
Gently heat the oil and fry the pastries until golden brown, ensuring they are evenly cooked by occasionally shaking the pot.
Remove the tulumba from the oil and immediately immerse them in the cold sherbet for 10-15 seconds.
Place the syrup-soaked tulumba on a serving plate.

Did you know?

Tulumba, often referred to as “balah el sham” in Arabic, translates to “Sham dates”, a name hinting at its resemblance to dates and its Levantine origins. This dessert has a rich history tied to the Ottoman Empire, influencing many dessert traditions across the Middle East and the Balkans. One fascinating aspect of Tulumba’s preparation is the use of cold oil at the start of frying.

This technique ensures that the dough cooks evenly and results in that signature crispy texture. The process of immersing the hot pastry into cold syrup further enhances the crunchiness on the outside while allowing the inside to remain delectably soft and moist.

Tulumba is more than just a dessert; it’s a testament to the region’s mastery in creating flavors and textures that are both unique and universally appealing. Whether enjoyed during Ramadan, festive occasions, or as a simple treat, Tulumba continues to bring joy and sweetness to many across the globe.

Labneh (Strained Yogurt Cheese)

Yogurt, a staple in many Middle Eastern kitchens, transforms into creamy labneh through a simple straining process. Labneh traces back to ancient civilizations, prized for its nutritional benefits and versatility. This Lebanese delicacy, also popular in Egyptian and other Middle Eastern cuisines, offers a tangy, rich flavor that pairs wonderfully with olive oil, herbs, or fresh vegetables.

Considered one of the best and simplest dairy preparations, homemade labneh requires minimal ingredients and effort. This luxurious spread is perfect for quick meal ideas or as a satisfying addition to any mezze platter. Beyond its flavor, Labneh’s probiotic properties make it an excellent choice for a healthy diet.

Ingredients

10 liters of whole milk
500 grams of plain yogurt
Salt, to taste
Olive oil, for serving

Preparation

Pour the milk into a large pot and heat until it reaches 43°C (110°F), stirring occasionally to ensure even heat distribution.
Remove the pot from heat and add the yogurt, stirring thoroughly to mix.
Cover the pot with a large, warm blanket to retain heat, and leave it in a warm place for 8-10 hours, or up to a full day.
After this period, check the consistency. The mixture should be thickened.
Lay a clean white blanket or cheesecloth over a sieve placed above a bowl and pour the mixture into it to strain out the excess liquid.
Add salt to the strained labneh and mix well.
Cover the setup with a plate and let it drain for 8 hours to a day, ensuring all excess whey is removed.
Once the labneh has reached the desired consistency, transfer it into sterilized jars.
Top with olive oil to preserve, ensuring the labneh is fully submerged.

Did you know?

Labneh, also known as strained yogurt cheese, is a culinary gem from the Middle East. This cherished dairy product’s origin lies in ancient times when it was not only enjoyed for its delicious taste but also for its longevity and nutritional value. Traditional preparation involves straining yogurt to remove whey, resulting in a thick, creamy spread.

In Lebanese and Egyptian kitchens, labneh is often served with a generous drizzle of olive oil and sprinkled with za’atar, a spice blend of thyme, sesame seeds, and sumac. This combination elevates the dish, creating a delightful balance of tangy, creamy, and aromatic flavors.

Labneh’s yoghurt base makes it a fantastic source of probiotics, aiding digestion and promoting gut health. Additionally, the straining process reduces lactose content, making labneh more digestible for those with lactose sensitivity. As a quick and easy recipe, labneh offers endless creative ideas for garnishing—from fresh herbs like mint and dill to chopped nuts and honey. Embrace this ancient delight and enjoy the best of homemade Middle Eastern cuisine!

Kunafa (Egyptian Dessert)

Kunafa, also known as knafeh, is an iconic dessert that holds a prominent place in Middle Eastern and particularly Egyptian cuisine. With its origins traced back to the Fatimid dynasty, this beloved pastry boasts a divine combination of shredded phyllo dough, soaked in sweet syrup, and often filled with nuts or cheese, making it a must-try delicacy.

Kunafa is cherished for its contrasting textures—the crispy exterior pairs beautifully with its soft, gooey interior. This dessert is particularly popular during Ramadan when it graces tables after Iftar. The interplay of buttery dough and a sweet, fragrant syrup creates an indulgent experience celebrated throughout generations.

Ingredients

500g kunafa dough
1 cup ghee, melted
2 cups sugar
1 cup water
2 tablespoons honey
1 tablespoon lemon juice
1 teaspoon vanilla extract (optional)
1 cup mixed nuts, chopped finely

Preparation

Preheat your oven to 175°C (350°F).
Shred the kunafa dough into small pieces using your hands or a food processor.
Mix the shredded dough thoroughly with the melted ghee until well coated.
Grease a 9×13 inch baking tray and press half of the kunafa dough evenly onto the bottom.
Spread the finely chopped nuts over the dough layer.
Cover the nuts with the remaining kunafa dough, pressing it down firmly.
Bake in the preheated oven for 30-35 minutes or until golden and crispy.
While the kunafa is baking, prepare the syrup by combining sugar and water in a saucepan over medium heat.
Stir until the sugar dissolves, then add honey and a squeeze of lemon juice.
Let it boil for about 5-7 minutes until it thickens slightly, then remove from heat and stir in vanilla extract if using.
Once the kunafa is out of the oven, immediately pour the hot syrup over it evenly.
Allow it to cool slightly before cutting and serving.

Did you know?

Kunafa, or knafeh as it is known in Turkey, is more than just a dessert; it’s a culinary experience steeped in tradition. This delightful pastry has a history that spans across various cultures and regions, with each adding its own twist. In Egyptian cuisine, it’s often finely shredded and filled with a nut mixture, while the Turkish version typically features a smooth layer of cheese.

Not only is kunafa delicious, but it’s also considered relatively healthy when made at home, given you control the amount of sugar and ghee used. This contrasts to store-bought versions that often contain preservatives. Kunafa can be made easily at home, and attempting this pastry can provide a sense of accomplishment. The dessert also embraces flexibility; you may find recipes asking ‘how do you make it?’ with different fillings like cream or even chocolate.

The best part of making kunafa from scratch is that you get to enjoy the convenience of a warm, freshly made dessert. It’s worth noting that mastering the art of pressing the dough correctly and ensuring each strand is well-coated in ghee holds the key to making the perfect kunafa. So next time you’re looking to cook an authentic Egyptian dessert, remember this recipe and give it a try!

Umm Ali (Bread Pudding)

Umm Ali, also known as Om Ali, is an iconic Egyptian bread pudding with a rich history. Named after the wife of a sultan, this dessert is a treasured part of Egyptian cuisine, often served during celebrations and special occasions. Its creamy texture and nutty flavors make it a delightful, comforting treat for many.

This simple yet exotic dessert combines the goodness of toasted puff pastry, milk, cream, and a variety of nuts and dried fruits. Its golden-brown top layer gives way to a moist and velvety interior. Perfect for cold days, Umm Ali is sure to impress your family and loved ones.

Ingredients

1 liter of full-fat milk
1 pack of frozen ready-to-use puff pastry (or Egyptian Roqaq/Croissant)
1 teaspoon of vanilla
¼ cup of sugar (adjust to taste)
Cream (any available kind)
Shredded coconut
Pistachios, chopped
Dried raisins
Pecans, chopped
Almonds, chopped

Preparation

Preheat your oven to 180°C-200°C (350°F-400°F).
Arrange puff pastry dough pieces on a tray lined with parchment paper.
Bake for 20 minutes or until golden and crispy.
Remove from the oven and let cool.
In a pot on the stove, add 1 liter of milk, sugar, and vanilla. Stir until the sugar dissolves.
Optionally, replace half the milk with cream or add two tablespoons of butter for extra creaminess.
Bring the mixture to a boil.
Cut the puff pastry into pieces and spread them in an oven-safe dish (ceramic or pyrex).
Add shredded coconut, chopped almonds, pecans, pistachios, and raisins over the puff pastry pieces.
Pour the hot milk mixture over the puff pastry pieces.
Let it sit for a few moments to allow the pastry to absorb the milk.
Mix the remaining half cup of milk with cream and pour over the dish.
Bake in the oven for 10 minutes at 180°C (350°F).
Finish by putting it under the broiler for 1-2 minutes for a golden-brown finish.
Serve as is or top with additional nuts for enhanced presentation.

Did you know?

Umm Ali is more than just a dessert; it’s a piece of Egyptian heritage. The name translates to “Mother of Ali,” and the dish is said to be named after the wife of Ezz El-Din Aybek, the ruler during the Ayyubid Era. The dessert commemorates a celebratory feast after a political victory, making every bite a morsel of history.

Traditionally, Umm Ali incorporates Roqaq (a thin, crisp bread), but modern adaptations welcome substitutions like puff pastry or croissants. This flexibility allows for diverse textures while maintaining the dish’s authenticity.

Moreover, Umm Ali is often seen as a healthy dessert, given its high protein content from nuts and milk. It’s also kid-friendly, offering a sweet treat packed with the nutritional benefits of dried fruits and nuts. The perfect blend of Arabic flavors, this pudding is a testament to the rich culinary traditions of the Middle East, making it a timeless favorite for dessert lovers around the world.

Molokhia (Egyptian Soup)

Sure, here is your text with the keyword incorporated as requested:—Enjoyed by Egyptians for centuries, molokhia, also known as Egyptian spinach soup, has not only served as a comforting meal but also as a nutritious powerhouse.

The blend of chicken and a mix of fresh or frozen molokhia creates a fragrant and deeply flavorful soup ideal for family gatherings, showcasing the warming hospitality of Egyptian culture.

Ingredients

1 L water
2 bay leaves
3-4 whole cardamom pods
1 tomato, quartered
1 onion, quartered
1.2 kg chicken, cut into large pieces
400 g molokhia leaves (fresh or frozen)
Salt, to taste
Black pepper, to taste
1 tbsp ghee or butter
8 garlic cloves, chopped
1 tbsp ground coriander
1 tsp sugar

Preparation

In a large pot, bring 1 liter of water to a boil.
Add 2 bay leaves, 3-4 cardamom pods, 1 quartered tomato, and 1 quartered onion to the boiling water.
Add the chicken pieces to the pot and cook until tender, about 20-30 minutes.
Remove the chicken pieces, debone them, and return the meat to the soup. Simmer.
Season with salt and black pepper as needed.
Add the molokhia leaves to the simmering soup. Stir to prevent clumping.
Add 1 tsp sugar to maintain the green color of the molokhia.
Heat 1 tbsp of ghee or butter in a pan. Add the chopped garlic and sauté until golden.
Stir in 1 tbsp ground coriander and sauté until fragrant. Add a pinch of salt.
Mix the sautéed garlic mixture into the molokhia soup.
Let the soup heat through without boiling. Serve hot with rice or bread.

Did you know?

Molokhia has historical roots dating back to ancient Egypt, where it was not only a staple food but also revered for its supposed medicinal properties. The leaves are rich in vitamins A and C, along with minerals like calcium and iron, making it a nutrient-dense addition to diets. Interestingly, while molokhia is primarily known as a soup ingredient in Egypt, other cultures use the plant in various ways—such as the Arabian Peninsula, where it’s often sautéed or stewed.

If you’re exploring vegan options, molokhia can be easily adapted; avoid using chicken and use vegetable broth instead. The leaf itself is naturally low in calories but high in fiber, making it an ideal addition to a balanced diet. Its gel-like texture, when cooked, lends a unique consistency to dishes, and its mildly bitter taste pairs wonderfully with the smokiness of coriander and garlic.

Whether fresh, frozen, or even dried, molokhia remains one of the best greens to incorporate for both its health benefits and its deep cultural significance.—

Fattah

Fattah is a beloved Egyptian dish, cherished for its hearty and comforting flavors. Often referred to as Fatteh, this dish has roots that spread across the Levantine region, with variations seen in Lebanese, Syrian, and Egyptian cuisines. It is traditionally served during special occasions and family gatherings, marking its significance in communal feasting.

Known for its layers of crispy bread, chickpeas, and rich yogurt sauce, Fattah provides a delightful blend of textures and flavors. The dish offers a balance of tanginess from the yogurt, a savory depth from the chickpeas, and a crispy contrast from the fried bread. Whether made with meat or vegetarian, it is sure to delight your taste buds.

Ingredients

500g dried chickpeas (soaked for 10 hours)
3 cups water
1 tsp salt
4 pieces of pita bread
Oil for frying
2 cups yogurt
1/2 lemon, juiced
1 tsp cumin
1/4 cup tahini
1 clove garlic, minced
Fresh parsley for garnish
Optional: Pomegranate seeds, hot or sweet peppers

Preparation

Drain the soaked chickpeas and rinse them well.
In a large pot, combine the chickpeas with 3 cups of water and bring to a boil.
Skim off the foam from the boiling chickpeas and reduce the heat. Simmer for 1.5 hours until tender.
While the chickpeas cook, cut the pita bread into small squares and fry them in hot oil until crispy. Drain on paper towels.
In a mixing bowl, combine the yogurt, lemon juice, cumin, tahini, and minced garlic. Mix well to create the sauce.
Once the chickpeas are cooked, drain them and set them aside.
In a large serving dish, place the crispy pita bread as the base.
Spoon a portion of the chickpeas over the bread evenly.
Drizzle the yogurt-tahini sauce over the chickpeas, ensuring the bread gets soaked.
Garnish with fresh parsley, pomegranate seeds, and hot or sweet peppers if desired.
Serve immediately while it’s warm.

Did you know?

Fattah, also known as Fatteh or Fatta, is a quintessential dish in several Middle Eastern cultures, each adding its unique twist. Egyptians favor chickpeas, while the Lebanese and Syrians might include lamb or beef in their versions.

In some regions, chicken is also a popular addition, bringing a variety of flavors to the table. The name “Fattah” comes from the Arabic word “fatta,” meaning “to crumble,” which highlights the use of crispy bread pieces as a base. The dish is traditionally seen as both a staple and a celebratory meal, often served during significant family gatherings and festivities such as Ramadan.

Notably, pomegranate seeds aren’t just a garnish but bring an essential burst of tangy sweetness to this rich dish. Cumin is another key component, known for enhancing the flavors of chickpeas and yogurt. Many variations use a pressure cooker to speed up the cooking process of chickpeas, making Fattah more accessible for busy home cooks.

This dish isn’t just about following a recipe; it’s about embodying a tradition that brings families together, sharing warmth and love through each delectable layer.

Kahk (Egyptian Eid Cookies)

Kahk, also known as Egyptian Eid cookies, are a beloved treat traditionally enjoyed during Eid al-Fitr and Eid al-Adha celebrations. These delicious cookies, often filled with dates, nuts, or Turkish delight, have been part of Egyptian culture for centuries, symbolizing joy and festivity.

Kahk features a unique flavor profile with hints of vanilla, ghee, and the exotic spice Mahlab. Light yet rich, they offer a delightful melt-in-your-mouth experience. Preparing kahk for family gatherings especially during Ramadan fosters togetherness, with children eagerly participating.

Ingredients

1 kg (7 cups) all-purpose flour
1/2 tsp salt
1.5 tbsp powdered milk
1/4 tsp Mahlab powder (optional)
500 g (2 cups) ghee
4 tbsp roasted sesame seeds
1 tsp baking powder
1 tbsp instant yeast
1 tbsp sugar
1 cup warm water
Powdered sugar for dusting

Preparation

In a bowl, mix the flour, salt, powdered milk, and Mahlab.
Melt the ghee and roast the sesame seeds.
Create a well in the flour mixture and pour in the hot ghee and roasted sesame seeds.
Rub the mixture with your hands until fully combined, ensuring the flour absorbs the fat completely.
Combine the yeast, sugar, and warm water; let it froth.
Pour the yeast mixture into the flour mix and knead until a smooth dough forms.
Cover the dough and let it rest in a warm place for 30 minutes.
Preheat the oven to 180°C (350°F).
Shape the dough into small balls, flatten slightly, and use a fork to create decorative patterns.
Place on a baking sheet and bake for 10-15 minutes or until lightly golden.
Allow cooling completely and dust generously with powdered sugar.

Did you know?

Kahk (كعك), dating back to the ancient Egyptians, were often prepared for celebrations and given to workers during the construction of the pyramids. The term “kahk” translates to “cookies” in Arabic. These cookies are not only a festive delight but are embedded deeply in Egyptian tradition. Variations often include fillings such as date pastes or nuts, making them a versatile treat.

Children love to help with the decorating process, making it an excellent activity for family bonding during special occasions. Despite their rich flavor, kahk are surprisingly easy to prepare, ensuring even novice bakers can achieve delightful results. When stored properly, kahk remain fresh for weeks, offering a delectable snack long after the celebration has ended.

Spinach Fatayer

Spinach Fatayer, also known as Spinach Pies, is a delectably traditional Middle Eastern dish, beloved for its tantalizing blend of flavors and crispy, golden brown crust. Originating from Lebanon, this recipe has found a special place in Egyptian cuisine, where it’s enjoyed during various festivities or as an everyday snack.

The simple yet rich combination of spinach, sumac, and pomegranate molasses makes for a filling that bursts with flavor, all encased in perfectly baked dough. Whether enjoyed as an appetizer or a main dish, Spinach Fatayer is certain to please any palate with its zesty and savory taste.

Ingredients

Filling

4 packs of spinach, cleaned and coarsely chopped
3 tablespoons sumac
2 tablespoons pomegranate molasses
1 finely chopped onion
1 tablespoon salt
½ cup olive oil
2 tablespoons lemon juice

Dough

5 cups all-purpose flour, divided
2 tablespoons sugar
2 tablespoons yeast
2 tablespoons powdered milk
2 cups warm water
½ cup corn oil
A pinch of salt

Preparation

Clean the spinach thoroughly by washing it in water with vinegar, repeating the process 2 to 3 times to ensure no impurities remain.
Chop the spinach into large pieces. Stir in finely chopped onions, 3 tablespoons of sumac, 2 tablespoons of pomegranate molasses, 1 tablespoon of salt, ½ cup of olive oil, and 2 tablespoons of lemon juice. Mix well and let it rest for 2 hours.
To prepare the dough, mix 2 cups of flour, 2 tablespoons of sugar, 2 tablespoons of yeast, and 2 tablespoons of powdered milk. Add 2 cups of warm water and mix until incorporated. Let it rest for 10 minutes.
After the first rest, add an additional 3 cups of flour, ½ cup of corn oil, and a pinch of salt to the dough mixture. Knead until a soft dough is formed, then let it rest for an hour for best results.
Once rested, divide the dough into small balls based on your preferred pie size. Let the dough balls rest for a short while.
Prepare a baking tray with parchment paper. Roll out each dough ball into a thin circle.
Strain the spinach mixture to remove excess water and place a scoop of the filling in the center of each dough circle, leaving the edges free.
Fold the dough into a triangular shape, ensuring the edges are sealed tightly. Place each pie on the baking tray.
Brush each pie with olive oil for a golden finish. Bake at 200°C until the bottom turns golden, then switch to grill to achieve a golden top.
Serve warm, optionally drizzled with a bit more olive oil.

Did you know?

Spinach Fatayer is not just a delicious snack but also a nutritional powerhouse. Spinach is loaded with vitamins A, C, and K, iron, and magnesium, making it an excellent addition to a healthy diet. Interestingly, sumac, one of the key flavoring agents in this recipe, is a staple in Middle Eastern cuisine. It imparts a tangy, lemony flavor and its high antioxidant content makes it a healthy choice.

The use of pomegranate molasses adds a unique sweet and sour element to the dish, a characteristic feature of traditional recipes from the region. This not only enhances the flavor but also introduces a hint of juiciness that balances out the earthiness of spinach. In various Mediterranean and Middle Eastern cultures, dishes like Spinach Fatayer are often served during gatherings and celebrations, symbolizing hospitality and culinary richness.

Moreover, the versatile nature of the 10-minute dough, with its soft and pliable texture, makes it a favorite for home cooks. It can be used beyond this spinach-filled version, allowing for creative fillings ranging from meats to cheeses. Whether you’re looking to serve a simple and easy snack or a richly flavored meal, Spinach Fatayer promises to be the best addition to your culinary repertoire.

Falafel

Falafel, also known as Tamiya in Egypt, is a beloved dish with origins tracing back to the heart of the Middle Eastern and North African culinary traditions. This vegan delight made from chickpeas or Fava Beans offers a superbly satisfying blend of herbs and spices, making it both delicious and aromatic.

The charm of falafel lies in its crisp exterior and tender interior. Frequently enjoyed in pita bread with tahini sauce, fresh vegetables, and pickles, falafel’s crunchy texture and flavorful bite make it an irresistible favorite. Simple yet authentically Egyptian, this recipe ensures you can enjoy traditional falafel at home.

Ingredients

1 kg chickpeas, soaked overnight
1 onion, chopped
4-5 garlic cloves
3 stalks of parsley
Large pinch of salt
½ teaspoon coriander powder
½ teaspoon cumin powder
¼ teaspoon white pepper
1 teaspoon baking soda
Vegetable oil for frying

Preparation

Drain the soaked chickpeas and rinse thoroughly.
In a food processor, combine chickpeas, chopped onion, garlic, and parsley. Process until the mixture becomes smooth and finely textured.
Transfer the mixture to a bowl and mix in salt, coriander powder, cumin powder, white pepper, and baking soda until well combined.
Allow the mixture to rest for about 30 minutes.
Form the mixture into small patties or balls, ensuring they hold together.
Heat vegetable oil in a pan over medium-high heat.
Fry the falafel in batches, ensuring not to crowd the pan. Each batch should take about 3-4 minutes, turning until golden brown on all sides.
Remove the falafel with a slotted spoon and drain on paper towels.
Serve hot, ideally with pita bread, tahini sauce, and an assortment of fresh vegetables and pickles.

Did you know?

Falafel, or Tamiya, holds a special place in Egyptian cuisine and is often enjoyed as a staple street food. While chickpeas are commonly used globally, Egyptian falafel is traditionally made from fava beans—another ancient ingredient deeply rooted in the region’s agrarian history. This distinction contributes to a unique flavor and texture that sets Egyptian falafel apart from other Middle Eastern variations.

Historically, some speculate that falafel may have originated in ancient Egypt, perhaps as a protein-rich meal replacement during periods of religious fasting. Over time, falafel spread through the Middle East, becoming a beloved dish in many countries, each adding its own twist.

Falafel is not just a testament to the rich, shared culinary heritage of the Middle East and North Africa but also a versatile dish that caters to modern dietary preferences. It’s naturally vegan and vegetarian, making it an excellent choice for those seeking healthy and environmentally friendly meal options. Whether enjoyed in a sandwich, atop salads, or simply as a crispy snack, falafel continues to delight and nourish people around the world.

Kishk (Egyptian Dish)

Kishk is a beloved traditional dish in Egyptian cuisine that embodies the warmth and richness of Middle Eastern flavors. It’s a comforting mixture of yogurt, flour, and broth, often enriched with golden, caramelized onions. Kishk has roots in rural Egypt and is especially popular in Northern and Upper Egypt.

This hearty, savory porridge holds cultural significance as it brings families together, often cooked in large quantities for special occasions. The combination of creamy and nutty flavors, along with the deep, sweet tones of caramelized onions, makes kishk a cherished staple in every Egyptian household.

Ingredients

4 tablespoons all-purpose flour
500g yogurt
1 liter chicken broth
3 tablespoons butter
2 tablespoons vegetable oil
2 large onions, thinly sliced
Salt, to taste
Black pepper, to taste

Preparation

In a large pot, heat the butter and oil over medium heat.
Add the sliced onions and sauté until they turn a golden brown, stirring occasionally.
Remove half of the caramelized onions and set them aside for garnish.
Add the flour to the pot and stir continuously to form a roux.
Gradually pour in the chicken broth, stirring constantly to avoid lumps.
Mix in the yogurt slowly, ensuring a smooth consistency.
Season with salt and black pepper to taste.
Continue to stir the mixture over medium heat until it thickens to a porridge-like consistency.
Once thickened, remove from heat and transfer to a serving dish.
Garnish with the reserved caramelized onions on top.

Did You Know?

Kishk can be found in various forms throughout the Middle East and neighboring regions. In some areas, it is made with dried yoghurt and bulgur, creating a completely different texture and taste profile. Egyptian kishk, however, is unique for its creamy consistency and the sweet flavor imparted by the caramelized onions.

Traditionally, kishk was a winter dish due to its warm, hearty nature, providing much-needed nourishment during colder months. In rural Egypt, kishk used to be a communal meal, prepared in large batches and shared among families. It’s not uncommon for some Egyptian households to add a twist to their kishk by incorporating various meats such as duck or quail, which infuse the dish with additional layers of flavor.

Interestingly, kishk also doubles as a cultural symbol, often prepared to celebrate the end of the harvest season. This humble dish underscores the national dish spirit by showcasing local ingredients in a warm, comforting meal that invites both family and friends to partake in its savory goodness.