Egyptian Kishk

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EGYPTIAN KISHK | CREAMY & SAVORY PORRIDGE

Yield 4

Prep time

20 Min

Cook time

1 H & 30 M

Total time

1 H & 50 M

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

For the Chicken Broth:

• 1 whole chicken
• 1 yellow onion
• 4 dried bay leaves
• 8 cardamoms
• 8 cloves
• sea salt
• black pepper
• 1 gallon water

For the Kishk Porridge:

• 8 tablespoons clarified butter
• ¾ cup flour
• 6 cups milk
• sea salt
• black pepper
• 2-3 cups chicken broth

For the Fried Onions:

• clarified butter
• 1 yellow onion

Instructions

Prepare the Chicken Broth:

1. Place 1 whole chicken in a large pot.
2. Add 1 yellow onion, 4 dried bay leaves, 8 cardamom pods, 8 cloves, sea salt, and black pepper.
3. Pour in approximately 1 gallon water, ensuring the chicken is fully covered.
4. Bring to a boil, then reduce heat to medium-low.
5. Partially cover and simmer for about 45 minutes until the chicken is fully cooked and the broth is flavorful.

Make the Kishk Base:

1. Melt 8 tablespoons clarified butter in a separate pot over medium heat.
2. Add ¾ cup flour and stir continuously to form a roux.
3. Cook for several minutes until the mixture turns lightly golden and nutty in aroma.
4. Gradually whisk in 6 cups milk while stirring constantly to prevent lumps.
5. Season with sea salt and black pepper.
6. Simmer until the mixture thickens into a smooth, creamy béchamel-like base.

Finish the Kishk Porridge:

1. Ladle in 2–3 cups chicken broth from the prepared stock.
2. Stir well and bring the mixture back to a gentle simmer.
3. Cook until it thickens into a smooth, porridge-like consistency.

Prepare the Chicken:

1. Remove the cooked chicken from the broth once tender.
2. Heat clarified butter in a pan and fry the chicken until the skin turns golden and slightly crispy.
3. Set the chicken aside for serving.

Prepare the Fried Onions:

1. Heat clarified butter in a pan over medium heat.
2. Add 1 diced yellow onion.
3. Fry until the onions turn golden brown and caramelized.

Serve:

1. Ladle the warm kishk porridge into serving bowls.
2. Top with the fried onions.
3. Serve alongside the browned chicken and fresh pita or baladi bread.

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