North Africa · Soup
Kishk Sa'idi (Sun-Dried Fermented Wheat and Buttermilk Soup with Shredded Chicken)
A velvety, tart Upper Egyptian soup made from fermented wheat spheres, rich poultry broth, milk, and golden caramelized onions.
The story
In the arid expanse of Sa'id (Upper Egypt), Kishk Sa'idi represents the pinnacle of rural preservation, prepared during summer by fermenting parboiled bulgur with buttermilk before rolling into balls and sun-drying on rooftops. During the cold winter farming season, households reconstitute these nutritious spheres into a warming, restorative soup. The distinct sourness comes from months of lactic fermentation, perfectly offset by sweet, slow-browned onions.
Unlock the full recipe
Members get every recipe from all 54 nations, the AI Chef, hands-free Voice Chef and their own cookbook. Seven days free, then £4.99 a month. Cancel any time.
Cook this next
Molokhia (Jute Leaf Stew with Garlicky Ta'sheya)
Silky, emerald minced jute leaves cooked in poultry broth and finished with a sizzling, fragrant coriander and garlic temper.
Shorbat Lesan Asfour (Orzo Pasta and Chicken Broth)
A soothing, golden Egyptian chicken broth loaded with toasted orzo pearls, fragrant cardamom, mastic, and fresh lemon juice.
Bamia bil-Lahma (Okra and Lamb Stew in Spiced Tomato-Garlic Sauce)
Tender lamb chunks and whole baby okra simmered in a spiced tomato broth finished with a fragrant, sizzling garlic-coriander ta'leya.
Fattah Masreya (Layered Rice, Crisp Flatbread, and Meat with Garlic-Vinegar Sauce)
Tender boiled beef brisket over layered broth-soaked toasted baladi bread and fluffy white rice, crowned with a searing garlic-vinegar sauce and tomato relish.