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Keşkek recipe

Written By THA on Tuesday, 26 June 2012 | 19:28

Eatery/Yeşim Çağlar

I recently read Keşkek has officially entered UNESCO’s Intangible Heritage List.

It is a very special traditional Turkish dish which we cook for weddings and other celebrations in Anatolia. Last year, when my granddad returned from the hajj, we went to his hometown of the Black Sea province of Sinop to celebrate his return. The main dish we served was Keşkek, which was cooked in large cauldrons over a wood fire. We then shared the food, which is very rich, with all the people of the village. Seven of eight people were easily able to get their fill with the 500 grams that I cooked.

500 g wheat
500 g meat with bones; wings are preferred (or chicken breast)
1 tablespoon paprika
2 tablespoons butter

Wash the wheat and then place the wheat, meat/chicken, in 1 liter of water, adding 1 tablespoon of salt. Cook it until it boils at high heat. Then turn the temperature down to a very low heat. Stir gently occasionally. Cook for about 2 hours. When it has absorbed the water, add more – during the whole cooking process, I used 2 liters of water. After it is cooked, turn the heat down. The consistency will be like risotto.
Melt the butter in a pan and add paprika. When it starts bubbling, pour it over the dish.
Serve warm

Bon Appétit.

Yeşim Çağlar
Hürriyet Daily News
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