Kishk Masri

How to Make Kishk Masri

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1. Fry the sliced onions in the olive oil over medium heat for 15 minutes until deep brown and crisp. Drain and set aside.

   Mark done Start 15 min timer

2. Melt the butter in a heavy pan, add the flour, and cook it out over medium heat for 5 minutes, stirring, until it smells biscuity and turns pale sand-coloured.

   Mark done Start 5 min timer

3. Whisk the yogurt with the water until smooth, then pour it into the roux in a thin stream, whisking hard.

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4. Add the garlic, ground coriander and salt.

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5. Stir constantly in one direction over medium heat for about 8 minutes until it comes to a gentle simmer and thickens to the consistency of double cream.

   Mark done Start 8 min timer

6. Take it off the heat immediately — it goes grainy if held at a boil.

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7. Pour over the fried bread in bowls, top with the crisp onions and chilli flakes, and serve hot.

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A Few Pointers

• Cook the flour out for a full 5 minutes or the soup tastes raw.
• One direction, constant stirring, until it simmers.
• Off the heat the moment it thickens.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

What to Serve With It

Aish baladi · Torshi · A green salad

Leftovers and Storage

Refrigerated for 2 days. Rewarm gently without boiling and add the bread and onions fresh.

The Numbers per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.