Keşkek (Wheat-lamb/chicken Stew)

Sunday, November 18, 2012

I recently read Keşkek has officially entered UNESCO’s Intangible Heritage List.
It is very special traditional turkish dish which we cook for wedding, or any other celebrations in the Anatolia. Last year when my granddad has came from Haj , we went to Sinop(a city in black sea region) where he lives for special ceramony of his return. The main dish we served was Keşkek which was cooked in large cauldrons over wooden fire. And we shared all people in the village..It is very rich food  , with 500 gr wheat i cooked, 7-8 people can get full easily.


500 gr wheat
500 gr meat with bones,arm is preferred (or chicken breast)
1 table spoon paprika
2 table spoon butter

Wash the wheat, place the wheat,meat/chicken, 1 table spoon salt, and 1 liter water. Cook it till it get boil ove high heat. Then turn the heat down to very low heat. Stir sometimes gently. Cook about for 2 hours, when it absorb the water, add more. Consistency will be like risotto. 
After it cooked, turn heat down. Melt the butter in a pan and add paprika. When it started bubbling, pour all over the dish.
Serve warm

Bon Appétit..


Mahmudul Hasan said...

Thanks for the share. Great stuff, just nice!
Couscous recipes

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