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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

Ingredients
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

Instructions


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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