Luxor4u

Had a craving for Kishk (also known as quesek) for the last few days - but can't remember how to make it. Anyone know of it and how you make it??

Basic ingredients are Yoghurt, chicken and fried onions on the top - that's all I remember!

No Idea, but it sounds delish!

How weird is that - I watched Chef Osama making this the other day!!


Kishk

3 cloves of garlic finely chopped.
3 Table spoons of flour.
3 medium onions chopped for frying.
1 litres chicken stock
450 grams thick set yogurt.
1 1/2 oz butter or Samna.
2 tablespoons of veg. oil for frying the onions.

Method
fry the onions until brown, but not burnt and keep separate
gently cook the garlic in the butter on a slow heat for a minute or so without browning it.
add the flour and blend to a past
add the yogurt one or two spoons at a time and blend gently (you may have to increase the heat a little) until all the yogurt is mixed. at this stage I had to use an egg whisk to beat the lumps out).
add a little of the chicken stock and all of the onions (you can keep some for garnish if you want)
keep stirring and add the rest of the stock
simmer for about 5 mins. and stir occasionally
add salt and pepper and simmer for 5 or so more mins. (if it gets too thick add more stock or a little water).
turn heat off an let it rest for 5 mins. or so (if you can wait that long)





Now I want some!!!!




(Edited to change the recipe because this one sounds even more delicious!!)

Thank you!!!! Haven't had this for years and just fancied it.

So here comes the person incapable of cooking asking the stupid questions!!!!

WHAT is it??? I mean, is it a sauce you use with chicken, soup or what?

Actually - that's quite a good question! Not sure really how to describe it - and the only things I can describe it as all seem to be unflattering.

It's a main course, we used to add whole lumps of chicken bits into it too. I suppose it's sort of like a savoury mousse. We just scoop hunks of it out with bread - but more civilised people may serve it with rice?

[face=Comic Sans MS]I read the recipe and thought it would be good with pasta or rice. I also thought it sounded as though it needed a good sprinkling of freshly ground black pepper. I've now decided if I was making it I may be tempted to add a pinch or two of Garam Masala.

Then again, I'm guessing it would be rather nice served cold with pasta as a salad with lots of chunked cucumber, or even scooped with celery sticks. [/face]

Hmmm, I feel an experimentation coming on! (and that is NOT good news when I'm in the kitchen!!!)

SoCalledEgyptologist wrote:So here comes the person incapable of cooking asking the stupid questions!!!!

WHAT is it??? I mean, is it a sauce you use with chicken, soup or what?

I was going to ask that also.

PRchick wrote:

SoCalledEgyptologist wrote:So here comes the person incapable of cooking asking the stupid questions!!!!

WHAT is it??? I mean, is it a sauce you use with chicken, soup or what?

I was going to ask that also.

Have just read this and it is a sauce which you could add many different items to as it is has a mild flavour.or thin it down slightly to make a soup. As with all recipes you can add or change the ingredients to suit your own taste. I have been a professional Chef for 33 years and I have always maintained that recipes are a guide which can be altered to your own design and taste, they are not set in stone like the ten commandments.

I wish I could teach my oldest that. She hates to cook and if she does, she has to have a recipe and follow it to the letter. Whereas I take great liberties with recipes and have rarely had anything turn out badly.

So, would you put it with pasta or rice like Hepzi said? Or cook meat in it like you would Campbell's mushroom soup?

Not sure about eating it as a soup.

We add boiled, or raosted chicken breast to it too - then pur it into serving dish and allow it to set with the crispy onions on the top,

And it is quite like Campbells soup - sort of comes out like the condensed one but with a lovely yoghurty taste.

We used to just serve it in the dish - with rice. But mainly we just used to use the flat bread and scoop it straight out of the pot.

Goddess wrote:We add boiled, or raosted chicken breast to it too - then pur it into serving dish and allow it to set with the crispy onions on the top,

And it is quite like Campbells soup - sort of comes out like the condensed one but with a lovely yoghurty taste.

We used to just serve it in the dish - with rice. But mainly we just used to use the flat bread and scoop it straight out of the pot.

You could always add a rat to it instead.