Kishk is a delicious savoury custard, one of my favourite Egyptian side dishes.
It is fairly easy to make.
You will need:
1 cup full fat yogurt
1/2 cup of plain flour
A few ladels of chicken or lamb broth ( I genrally use lamb broth from boiling lamb bones with onions, cardomom, salt and pepper)
salt to taste
One large onion- chopped or sliced and caramalised by frying in mixture of oil/butter on a medium heat until deep golden brown
Mix the yogurt and flour together until you have a thick paste. You may need more or less flour depending on how watery your yogurt is.
I usually let this sit near the stove top while the stock is cooking. This is how my mum taught me. I guess it ferments slightly in the warm weather and gives a richer flavour.
The stock flavour has to be good as this is the flavour base of your kishk.
When ready to cook, place in a deep pot and ladel some hot stock into the yogurt mixture. Mix well and cook on medium heat, adding more stock when necessary to form a thick custard. Remember it will thicken as it cools, but you dont want it too thin! Season well with salt.
Once cooked, ladel into ramekins and garnish with caramelised onions. Make more onions if necessary as everyone LOVES to eat it with kishk.
Serve at room temperature or cold.