Kishk Masri

Method

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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.

   Mark done

4. Add the garlic, ground coriander and salt.

   Mark done

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.

   Mark done

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

   Mark done

Chef’s Tips

• 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.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Aish baladi
• Torshi
• A green salad

Storage & Reheating

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

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.