Egyptian "Keshk Almaz" with Chicken

Ramadan is coming in a few days, and when we mention Ramadan we remember the family and friends gathering for Iftar and the visits around the month, we also remember the most delicious dishes that are special in this month and some people only eat it once a year only in Ramadhan. I added "Ramadan Menu" here on the right and I will add Ramadan recipes from different countries supported with photos till the end of Ramadan. Today's recipe may be new for some people and strange for some others but it's considered as one of the delicious dishes for people who used to eat it especially in Ramadhan, today's recipe is an Egyption recipe which consists of rice, milk, chicken broth and caramelized fried onions cooked together to end up with creamy texture that looks like the rice pudding but a salty dish which is Egyptian "Keshk" and I don't mean the upper Egypt "Keshk" because it's another different dish. Some people call it "Keshk Almaz" some others call it "Keshk Almazeya", some people use yogurt instead of milk. I always love to eat this dish with boiled chicken and then roast it in the oven after rubbing it with tomato paste and sprinkle some salt mmm yummy, you can eat this dish as it is some people eat it with rice some others eat it with bread, it's up to you. Let's  see our Ramadhan dish for today >> Egyptian "Kishk".

Recipe tips:

1- To boil a chicken, after cleaning properly cover it with water on high heat and add to the water a whole medium onion, 2 bay leaf, 2 cardamoms, 1 tbsp salt, pepper, and ginger, and remove any foam that appears on top of it, and when it's boiled low the heat to meadium low, and let it cook for about an hour depending on its weight.

2- The rice here won't look like the normal cooked rice, the broth will be much more than rice and it will be more cooked and the broth won't dry when it's cooked.

3- If the Keshk dried from milk or broth add some more milk and mix well till boiled.

Serves: 2 people

Prep. time: 5 minutes

Cooking time: 30 to 60 minutes

Ingredients:

Boiled half chicken

1/2 cup Egyptian rice

2 cup milk

1 1/2 cup chicken broth

5 tbsp flour

1/4 cup unsalted butter

1 big onion, shredded 

3 tbsp tomato paste

salt & pepper to taste

Directions:

1- Boil the rice in the chicken broth on medium heat and when boiled turn to low heat and let it cook till the grain opens and become tender, then mix the flour with the milk well and add them to the rice and add salt & pepper to taste, and let it simmer till it gets thicker and no more starch taste in it.

2- While cooking Keshk prepare the onion, place the butter in a pan on medium heat till it melts and add the onion and stir till it's yellow then let it brown on low heat for 30 minutes approx., see how the color changes over time.

3- After the onion is finished add some of it with the excess butter to the Keshk while it's simmering and stir and let the taste mixed for 2 minutes or so then turn of the heat.

4- Prepare the chicken, rub it with the tomato paste and sprinkle some salt and put it in a hot oven till you get the color you want, don't burn ;)

5- Serve Keshk with the chicken and sprinkle some fried onion on top of it, and.... Bon Apetit :)