Egyptian Keshk

Ingredients

• 2 cup yoghurt (110 gram each) - زبادي
• 4 tablespoon flour - دقيق
• 1/2 cup milk - لبن
• 2.5 cup chicken broth/stock (about 600 ml) - مرقة دجاج
• salt and pepper (to taste) - ملح و فلفل
• 1/2 small lime (juiced - OPTIONAL) - ليمون بلدي
• 1 medium onion (sliced) - بصلة
• 1/4 cup vegetable oil - زيت نباتي

Step by step

1. In a bowl, mix yoghurt and flour and leave to rest for a couple of hours outside the fridge (for best results leave it overnight).
2. Add milk to the yoghurt-flour mixture to thin it out and whisk.
3. Move the mixture to a medium pot and heat gently on medium low heat, while gradually adding warm chicken stock and whisking to the desired consistency (like milk pudding). Note that Keshk thickens more after cooling. You don't have to use the full chicken stock quantity if you are happy with the consistency with less stock than advised here.
4. Adjust salt and pepper, add juice of half a lime (optional), then pour keshk into the serving dish/bowl. (You can also add cooked chicken slices to it before pouring into the serving bowl).
5. Chop the onion into small thin slices and fry in oil until golden. Drain on kitchen paper and sprinkle over the keshk. Serve warm with chicken and rice or with baladi bread.