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 tbsp flour
  • 1/3 cup whipping cream
  • 2 cups stock مرقة
  • 1 cup milk
  • 3 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 for 6 hours up to 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 1 tbsp from the fried onion & oil mixture (or more to taste) & season with salt & pepper.
  • Take off heat & 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.
  • I use 4 1/2 slightly heaped tbsp معالق كبيرة مليانة هرم شوية.
  • 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 thick but 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 medium 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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