Kishk

🥣 Soft yoghurt and chicken-stock soup thickened with flour and topped with golden onions.

Ingredients

• 400 g plain unsweetened pasteurised whole-milk yoghurt
• 750 ml already prepared unsalted strained boneless chicken stock
• 40 g wheat flour
• 200 g peeled finely sliced onion
• 20 ml sunflower oil
• Up to 1 g salt and pinch black pepper

Preparation

Check ready stock ingredients and measure 750 ml. Whisk flour into cold yoghurt until smooth, cover and refrigerate thirty minutes.

Heat 20 ml oil in a pan and cook onion over medium then low heat about twenty minutes until soft golden, not burnt. Reserve half for garnish.

Warm stock in a saucepan. Take about 150 ml from the measured 750 ml and gradually whisk into yoghurt-flour mixture.

Lower heat under remaining stock; pour tempered mixture gradually while stirring. Simmer gently about ten minutes, scraping bottom, until flour cooks and soup thickens softly; extend as needed.

Fold in half the onions and cooking oil, season with pepper, taste and salt only if needed. Divide four starter bowls and top with reserved onions. Chicken meat and bread are not included.