V0: described, not machine-verified
Kashk (Yogurt and Wheat Soup)
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Ingredients
- Yogurt1 large cup
- Flouras needed for a sticky dough
- chicken or meat broth1-1.5 cups
- medium onion, minced1 medium onion
- ghee or oil2 tbsp
- Saltto taste
Allergens (inferred from ingredient names): cereals_gluten, milk
Nutrition per serving (modelled estimate, not measured): kcal 210, protein 7, fat 10, carbs 24, fiber 1, sugar 4
Original steps
- Dissolve a little salt in the yogurt and stir well, then gradually add the flour while stirring continuously until a medium-soft dough forms.
- Cover and leave in a warm place for more than an hour.
- Boil just enough broth to match the amount of dough so the kishk does not become too liquid.
- Add the yogurt and flour mixture to the broth, stirring continuously with a whisk over medium heat.
- Let the mixture boil for 5 minutes, stirring constantly until the consistency thickens.
- Fry the onion in ghee or oil, then pour only half of it over the kishk, stir well, and remove from heat.
- Serve in bowls and garnish with the remaining fried onions.
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: Dr. Fatma Alkawokgy family archive, fifi.cooking. Family recipe archive of Dr. Fatma Alkawokgy (1943-2026), chapters 1 to 6, published at fifi.cooking