Soaking
Soak the cracked wheat in plenty of water overnight. The next day, drain and rinse.
EatSen · Recipes
Keşkek
Keşkek, an indispensable dish of weddings and holidays from the Kütahya and Konya regions, is prepared by slow-cooking cracked wheat with lamb for hours, then pounding it with a wooden mallet until it reaches a smooth, non-creamy consistency. It is served topped with heated butter and red pepper flakes.
Duration270 minDifficultyHardServings6kcal385
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Nutrition
per serving
385kcal
20 g
Protein46 g
Carbohydrates14 g
Fat5 gFibre
6 Servings
Whole recipe2,310 kcal
Ingredients
6 ServingsPreparation
Simmering
Place the drained wheat in a wide pot and add 1.5 liters of water. Cook over low heat for approximately 2 hours, until the wheat is completely soft and begins to break apart. Add hot water if needed.
Boiling then simmering
In a separate pot, bring the lamb to a boil with the remaining 500 ml of water. Skim the foam, then cook over low heat for approximately 1.5 hours, until the meat is tender enough to fall off the bone.
Pounding and mixing
Remove the cooked meat from the bones and shred it into fine strands. Add it to the softened wheat. Using a wooden mallet or mortar, pound the wheat and meat together until a smooth, non-creamy consistency is achieved. Add salt and pepper and stir.
Melting and frying
Melt the butter in a small pan, add the red pepper flakes, and heat gently. Transfer the keşkek to a serving plate, drizzle the heated butter sauce over the top, and serve hot.
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