Egyptian Recipe - Kishk - Milky Cold Sauce


Kishk

Kishk - Milky Cold Sauce

Ingredients

1. 2 cups chicken broth.
2. 1/2 cup flour.
3. 1 cup milk.
4. 1 sliced thinly onion.
5. Cooking oil.
6. 1 tablespoon butter.
7. Salt and pepper.

Procedure

1. Mix flour and seasoning.
2. Add chicken broth to milk and pour over flour, stirring to blend.
3. Cook over low flame and stirring constantly, to reach the thickness of thin custard pudding.
4. Place in shallow serving dish to cool.
5. Fry onion until nicely brown.
6. Drain on absorbent paper and cool.
7. Sprinkle decoratively over kishk.
8. Serve cold.


Kishk Li-l-Takhzin - Kishk, for storage (1)

Ingredients

1. 1 tablespoon salt.
2. enough flour to form hard dough.
3. 2 cups milk.

Procedure

1. Dissolve salt in milk.
2. Add gradually sifted flour, mixing thoroughly until a thick dough formed that easily leaves the sides of container.
3. Allow to rise for 5 days, sprinkling flour on top of dough.
4. Mold into small round flat cakes and allow to dry in fresh air for a fes ways, turning over each cake twice a day until they become very hard.
5. Store in box with tight-fitting lid, either in cake from or pounded and reduced to powder.


Kishk with Yogurt

Procedure

1. Kishk can also be prepared with yogurt in the same manner as in Kishk Li-l-Takhzin - Kishk, for Storage (1), above.
2. Since yogurt is fermented milk, rising takes only 2 to 3 days.
3. Also, the taste is quit different.


Kishk Sa'idi Li-l-Takhzin - Upper Egyptian Kishk, for storage (2)

Ingredients

1. Bulgur (Burghul).
This is a type of wheat that has boiled until the grain begins to split. It is then drained and spread out to dry in the sun and fresh air. It is ground coarse for KUBEEBA (is a Lebanese/ Syrian recipe, where the kubeeba (Kibbeh) is pounded in a large stone mortar until tender.) or fine for TABULI (Bulgur Salad).
To clean bulgur, place in a metal container, cover with water, and rub. The impurities will float to the top, while the small stones will sink to the bottom and can be heard scratching the bottom of container when gently rocked. Rinse in several changes of water until the water stays clear.
2. Curdled milk.
3. Salt.

Procedure

1. Rinse fine bulgur, then spread to dry.
2. Place in large earthenware container, cover with salted curdled milk, and allow to rest for 5 days, covering the bulgur with more curdled salted milk every 24 hours.
3. On the sixth day, knead into hard dough and mold into small, round cakes.
4. Expose to fresh air to dry for a few days, turning over each cake twice a day, until they become very hard.
5. Store in box with tight-fitting lid, either in cake from or pounded and reduced to powder.


Kishk Matbukh - Dried Kishk to cook

Ingredients

1. Kishk cake or powder.
2. Milk or broth.
3. 1 chopped or sliced onion.
4. Chicken or meat broth.
5. Cooking oil.
6. Salt and pepper.

Procedure

1. Cover kishk in milk or broth and soak for 4 hours, or overnight.
2. Fry onion to a rich brown, then, remove onto absorbent paper.
3. Boil seasoned chicken or meat, then strain the soaked kishk and remaining cooking oil into pot.
4. Cook for 10 minutes, stirring constantly, until sauce becomes like thin custard.
5. Pour into shallow serving dish and decorate with fried onion.
6. Serve cold.

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