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    Saturday, August 01, 2015

    Keshk recipe


    1/2 cup Egyptian rice (short grain)
    3 tablespoon all-purpose flour
    1 cup plain yogurt
    4 cups chicken stock
    2 tablespoon corn oil
    1 large onion, sliced
    Salt and pepper 


    - Rinse the rice well and drain.
    - Whisk 2 tablespoons of all-purpose flour to yogurt in a bowl, set aside for 10 minutes.
    - Bring stock to a boil over medium-high heat in a deep saucepan.
    - Add rice to stock and return to a boil, reduce heat and simmer, stirring frequently, for 15 minutes or until done.
    - Add the yogurt mixture to the stock while stirring to incorporate all of the flavors.
    - Season with salt and pepper to taste, continue stirring until the mixture thickens.
    - Remove from heat and let it cool slightly.
    - Heat oil in a skillet Over medium-high heat.
    - Dredge the onions in the all-purpose flour, patting off the excess.
    - Fry the onions, stirring occasionally, until golden brown. Drain on paper towels.
    - Pour Keshk into serving plates or bowls (you can broil in the oven to brown the surface). Garnish with fried onions and serve warm.

    Chef notes:
    - Rice can be omitted from the recipe to reduce calories.
    - Pre-cooked white rice can be used. It can be added in the yogurt mixture step.
    - If desired, some of the fried onions can be mixed into the rice mixture, with the rest reserved for garnish.

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    Item Reviewed: Keshk recipe Rating: 5 Reviewed By: Mrs. Chef
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