It has been ages since I last shared classical Egyptian dish recipe. Although I don’t cook this kind of food a lot at home since my husband is not a big fan yet these classical rich dishes hold a special place in my heart.

Whenever I cook any authentic recipe, I always call my grand mother; she is my mentor/idol. Her table on the first day of Ramadan will always be engraved in my heart. She is the best when it comes to Egyptian food; I believe everyone says the same about their grand mother hahha.

This is my grand mother’s keshk recipe but I did 2 minor changes & took her approval, don’t worry. First I omitted the rice as I dont like the texture of keshk with rice & second I replaced fresh fried onion with dried onion flakes. So much easier, lighter & crispier!

As complicated as it may seem, this is one of the easiest & fastest dishes to prepare! A very authentic, classical & delicious dish! God bless you my grand mother!


  • Servings: 4-6
  • Difficulty: easy
  • Print


  • 400 gm full fat yoghurt
  • 4 1/2 heaped tbsp flour معالق مليانة هرم
  • 1/3 cup whipping cream
  • 2 cups stock مرقة (check notes)
  • 1 cup milk
  • 4 tbsp dried onion flakes بصل مجفف
  • 3 tbsp oil
  • salt & pepper


  • In a small box, mix the yoghurt with flour & cream until the flour is totally dissolved. Cover & refiregerate overnight.
  • Place the stock & milk in a pot & bring to a boil over medium heat.
  • Meanwhile, heat the oil in a small pan over medium high heat. Fry the onion flakes in the hot oil stirring constantly until golden brown. It takes just a minute; not like fresh onion. Pour the onion with its oil in a bowl to stop it from further browning.
  • When the stock/milk comes to a boil, whisk in the yoghurt mixture. Don’t add the yoghurt then start whisking. Whisk while adding the yoghurt.
  • Bring the mixture to a boil, whisking frequently. Stir in 2 tbsp from the fried onion & oil mixture.
  • Reduce heat to low & simmer for about 5 minutes or until you reach the desired consistency. Note that keshk thickens as it cools so let it be slightly loose when hot.
  • Turn off heat, season with salt & pepper & pour into a big bowl. It will thicken more as it cools & form a coat/film on top.
  • Place the remaining onion on tissue paper to absord the excess oil.
  • Sprinkle the keshk with the crispy onion flakes & serve warm (not hot) with bread.
  • 400 gm yoghurt is equivalent to 4 packs.
  • Dried onion flakes are sold at Imtenan stores or العطار or in the spices section in any supermarket.
  • The keshk thickens as it cools so when you take it off heat, it has to be slightly loose; not too thick.
  • While cooking the keshk, if it became too thick, add more stock or milk. If it became too loose, let it simmer over low heat, stirring frequently until it thickens.
  • The best stock to use for keshk is duck stock, turkey stock or balady chicken stock.
  • Leftovers can be stored in an airtight container in the fridge. To reheat, add more milk or stock to bring it back to its original consistency.

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