Keskek is a wedding preparation. In many corners of Anatolia, cauldrons are prepared with the help of village people on special occasions such as weddings and holidays. Keskek is a main dish recipe that is eaten and distributed with the community. Although its preparation varies from region to region, the important thing is to get the consistency right. Meat and wheat should be cooked for a long time, and after boiling, the meat and wheat, separated into wires, should be beaten thoroughly in large pots with the help of a wooden mallet or spoon. Chicken Keşkek is as delicious as its meat counterpart.
However, if you do not have time to do it for that long, we have a great suggestion that will be more practical for you. Let's put the pressure cookers on the stove and move on to the recipe. Thank you in advance.
- 1.5 cups of wheat (soaked overnight)
- 1 cup chickpeas (soaked overnight)
- 500 grams of cubed beef
- 7-8 glasses of hot water
- 1/2 tea glass of oil
- 1 teaspoon salt
For the above:
- 3 tablespoons of butter
- 1 tablespoon pepper paste
How to Make Keşkek Recipe?
- Take wheat and chickpeas in a bowl and soak them the night before.
- The next day, pour out the water and wash well. Then put the chickpeas and wheat into the pressure cooker.
- Add the meat and salt. After adding hot water, close the lid.
- Cook on low heat for about 50 minutes.
- Mash the cooked kashk with the back of a wooden spoon. The better you do this process, the more delicious kashk will be.
- Put the butter in a sauce pan, add the tomato paste and fry until its smell disappears.
- Place the Keşkek on a serving plate. Pour the butter and tomato paste sauce you prepared on top and serve. Enjoy your meal.