Meat Keşkek Recipe

We present to you the kashkke dish, which varies from region to region and is cooked in large cauldrons for a long time and spreads wonderful aromas around. Keskek, which has been one of the most delicious heritages of Anatolian cuisine for years, is easier to prepare than expected. Perhaps the only downside is that it cooks for a long time and makes us wait.

Keskek, which is a source of abundant protein with meat, chickpeas and beaten meat, finds its perfect consistency with the tomato paste and butter sauce poured on it. You are waiting from the kitchen for the kashkke dish, which is the crown jewel of the table with its unique taste. Thank you in advance.

How to Make Meat Keşkek Recipe?

• Soak wheat and chickpeas a day in advance.
• Drain the soaked chickpeas and wheat well. Put it in a pressure cooker.
• Put the meat on it, sprinkle salt and any spices you like. Fill them with enough water to cover them.
• Cook for 2 hours.
• When the Keşkek is about to be cooked, melt the butter and heat it. Take the tomato paste and melt it, add the spices. Make sure it doesn't burn and remove it from the stove.
• Place the kashk on a serving plate and drizzle the oil over it. You can serve it by decorating it with some mint. Enjoy your meal.