Egyptian Kishk | A Creamy & Savory Porridge

Egyptian Kishk | A Creamy & Savory Porridge

Egyptian kishk is a traditional savory porridge made with a creamy base of flour, milk, and rich chicken broth. It's gently simmered to a smooth, velvety consistency and topped with golden fried onions for added depth and flavor. Often served with fried chicken and fresh baladi bread, kishk is a comforting dish that brings the warmth of Egyptian village kitchens to the table.

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Ingredients

(Seasonings should be added to taste.)

  For the Chicken Broth:

• 1 whole chicken

• 1 yellow onion

• 4 dried bay leaves

• 8 cardamoms

• 8 cloves

• sea salt

• black pepper

• approximately 1 gallon water

For the Kishk Porridge:

• 8 tablespoons clarified butter (samna)

• ¾ cup flour

• 6 cups milk

• sea salt

• black pepper

• 2-3 cups chicken broth

For the Fried Onions:

• samna

• 1 yellow onion, diced

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Instructions

Preparing the Chicken Broth

Start by placing one whole chicken in a large pot. Add a peeled yellow onion, a few dried bay leaves, whole cardamom pods, cloves, sea salt, and black pepper. Pour in enough water to completely cover the chicken. Bring the pot to a boil, then reduce the heat to medium-low. Partially cover the pot with a lid and let the chicken simmer gently for about 45 minutes. This will infuse the broth with rich flavor, which will be used later in the kishk.

Making the Creamy Kishk Base

While the chicken is simmering, begin preparing the creamy porridge. In a separate pot over medium heat, melt a generous amount of samna (clarified butter). Add flour and stir continuously for several minutes. Cook the mixture until it lightly browns and gives off a nutty aroma— this is called a roux, and it forms the base of the kishk.

Gradually pour in milk while whisking constantly to prevent clumps. Season with sea salt and black pepper. Let the mixture simmer gently while continuing to whisk, until it thickens into a creamy, béchamel sauce.

Finishing the Kishk

Once the béchamel sauce has thickened, slowly ladle in some of the homemade chicken broth you made earlier. Stir and allow the mixture to reach a low simmer again. Let it cook gently, giving it time to reduce and thicken into a porridge-like texture that is smooth and comforting.

Preparing the Chicken and Onions

After the chicken has simmered and is fully cooked, remove it from the broth. In a pan, heat some samna and fry the chicken until the skin turns golden and slightly crispy. This adds both color and flavor to the chicken.

In the same pan, fry diced yellow onions in samna over medium heat until they become golden brown and caramelized. These onions will be used as a garnish to enhance both the taste and look of the dish.

Serving Egyptian Kishk

To serve, ladle the warm kishk into bowls. Top it generously with the golden fried onions. Serve the dish alongside the beautifully browned chicken and fresh pita or baladi bread for dipping. This comforting, creamy dish is perfect for sharing with family and enjoying the nostalgic flavors of Egyptian tradition.