Salatet Kishk
Egyptian Fermented Grain Salad
A refreshing and tangy Egyptian salad made from fermented dried yogurt and grains (kishk), mixed with fresh vegetables. This traditional dish, particularly popular in Upper Egypt, offers a unique flavor profile and is often served as a side dish with bread.
🧂 Ingredients
- 100 g Egyptian kishk (dried fermented yogurt and grain mixture)(Kishk can be found in Middle Eastern grocery stores. It's a dry, crumbly mixture.)
- 3 medium Tomatoes(Ripe and firm.)
- 1 medium Onion(Red or white onion can be used, depending on preference.)
- 60 ml Olive oil(Extra virgin olive oil is recommended for best flavor.)
- 2 tbsp Lemon juice(Freshly squeezed is best.)
- 120 ml Water(For soaking the kishk. Adjust as needed.)
- 1/2 tsp Salt(Or to taste.)
- 1/4 tsp Black pepper(Freshly ground, or to taste.)
👨🍳 Instructions
- 1
Prepare the kishk base: In a medium bowl, combine the Egyptian kishk with 120 ml (1/2 cup) of water. Stir well to form a thick paste. Let it sit and soak for about 5 minutes, stirring occasionally, until the kishk has softened and absorbed most of the water. The consistency should be like a thick yogurt or hummus.
⏱️ 5 minutes - 2
Prepare the vegetables: Wash the tomatoes and dice them into small, uniform cubes (about 0.5 cm). Peel the onion and finely dice it. For a milder onion flavor, you can soak the diced onion in cold water for 5 minutes, then drain thoroughly.
⏱️ 10 minutes - 3
Combine the ingredients: Add the diced tomatoes and finely diced onion to the bowl with the prepared kishk. Gently mix everything together until well combined. Ensure the vegetables are evenly distributed throughout the kishk mixture.
⏱️ 3 minutes - 4
Dress the salad: Drizzle the olive oil and fresh lemon juice over the salad. Season with salt and freshly ground black pepper. Toss gently one last time to coat all the ingredients evenly. Taste and adjust seasoning if necessary.
⏱️ 2 minutes - 5
Serve: Salatet Kishk is best served immediately or chilled. It's a wonderful accompaniment to pita bread, flatbreads, or grilled meats.
💡 Pro Tips
- ✓The kishk provides a unique tangy and slightly sour flavor. Adjust lemon juice to your preference.
- ✓This dish is a staple in Upper Egyptian cuisine, showcasing the use of fermented ingredients.
- ✓Serve with warm pita or Egyptian flatbread (aish baladi) for scooping.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add finely chopped cucumber for extra crunch and freshness.
- Include minced garlic for a more pungent flavor.
- Incorporate finely chopped fresh herbs like parsley or mint.
- For a spicier kick, add a pinch of red pepper flakes.