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Yoghurt Soup     HT  SP  Egyptian  50mins
Egyptian Name: Kishk

Serves 4-6    Hot Vegetables Soups Starter Eggless Egypt North Africa Nth African

2 tbsp Vegetable Oil
2 Large Onions, chopped
25g/1oz Butter or Samna (clarified butter)
3 Garlic Cloves, finely chopped
3 tbsp Plain Flour
450g/1lb Thick Set Yogurt
1.1L/40fl.oz. Chicken Stock


1. Heat the oil in a large saucepan, add the onions and fry over a medium-high heat for 8-10 minutes until browned. Remove from the pan with a slotted spoon and set aside.

2. Add the butter to the pan and heat until melted. Add the garlic and cook over a low heat for 1-2 minutes until just beginning to soften.

3. Sprinkle in the flour, cook for 1 minute, stirring to blend, then add the yogurt one or two spoons at a time, whisking well between each addition.

4. Add a ladleful of the chicken stock, mix well then stir in the onions.

5. Continue to add the stock a little at a time, stirring constantly then bring to simmering point and cook for 5 minutes, stirring from time to time.

6. Season with salt and pepper and simmer for a further 5 minutes, stirring once in a while and adding a little more stock or water if it starts getting too thick.

7. Remove from the heat and allow to stand for 5 minutes before serving.

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Common terms used when making sauces

Blend - To mix together ingredients, usually of different consistencies, to a smooth and even texture, utilising a utensil such as a wooden spoon or blender.

Coats a spoon – when a substance is rendered thin/thick enough so that when a wooden or metal spoon is inserted into it and taken out, the substance leaves a thin film “coating the spoon”.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Chop to – To cut into pieces of approximately the same size


Tips, Options and Substitutions

Main equipment required to make this recipe

Measuring Jug


Wooden or Plastic Spoon

Chopping knife

Chopping Board

Blender, liquidiser or hand blender


Make Ahead

Allow to cool, cover and refrigerate


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