Keşkek

Preparation

1. 01

   Soaking

   Soak the cracked wheat in plenty of water overnight. The next day, drain and rinse.

2. 02

   Simmering

   Place the drained wheat in a large saucepan and add 1.5 litres of water. Cook over a low heat for approximately 2 hours, until the wheat is completely soft and starting to break down. Add hot water if necessary.

3. 03

   Boiling then simmering

   In a separate saucepan, bring the lamb to the boil with the remaining 500 ml of water. Skim off the scum, then simmer over a low heat for approximately 1.5 hours, until the meat is tender enough to fall away from the bone.

4. 04

   Pounding and mixing

   Remove the cooked meat from the bones and shred into fine strands. Add to the softened wheat. Using a wooden mallet or pestle, pound the wheat and meat together until a smooth, non-creamy consistency is achieved. Season with salt and black pepper and mix well.

5. 05

   Melting and frying

   Melt the butter in a small frying pan, add the red pepper flakes and heat gently until sizzling. Transfer the keşkek to a serving dish, drizzle the hot butter sauce over the top and serve hot.