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There is a little container of plain yogurt sitting in my fridge, and very soon, it’s going to become kishk, an Egyptian recipe for a cold yogurt sauce. It sounds daunting, but when you think of it as “creamy chicken gravy,” (which it is, technically), it doesn’t seem as bad.

I asked my aunt Mona to make it for me the last time I was in Egypt, and she cooked an entire pot and served it to me like a soup (which is kind of gross, considering it’s supposed to be a sauce, but I really like it!). I didn’t even use a spoon — I just used little tears of pita bread to mop up every last bit. My Tant Mona served it alongside a very complicated baked rice, chicken, nuts and raisin casserole, so the kishk balanced the meal with its slightly bland, acidic coolness.

This recipe has chicken and onions in the kishk, which sounds delicious beyond words can possibly express. Chicken kishk and a big pile of basmati rice? OH MAN!

Recipe:

Here’s the link to the recipe below:
Chicken Kishk, Baby!!!!