Tokat Keşkeği Recipe

He is the king of wishes. It is the crown jewel of village bakeries. Meat that has been cut into pieces is best suited to it. It is an indispensable part of a "Tohatite"...

There is a keskek culture in Tokat. It is not cooked at weddings like in other regions, but it is one of the best reasons to bring families together. When it is said that I put a kashkke in the oven today, the whole family gathers at that house. Even the whole family. It has an irresistible taste. In fact, it may be a little difficult for us to accept this into the world breakfast culture, but keskek is also eaten for breakfast in Tokat.

We put the 'Keşkek Cauldron' into the embers of the oven where bread has been baked and is about to go out. It cooks until the morning. And we get up early in the morning and bring it home from the bakery. This scent wakes up even the heaviest sleeper immediately. The table is laid on the floor. The Keşkek goose is laid out. Spoons are held in hands and everyone eats from the middle. Oh how much more do I want to tell about this culture. Tokat keskek is one of the most beautiful food cultures of Anatolia that has never been introduced.

How to Make Tokat Keşkeği Recipe?

• Since our meal will be cooked in a stone oven, first prepare a pot to sacrifice. A win, as we call it :) Of course, this will now be your cauldron. It is okay if you prepare the meat with bones in advance.
• Now, put your kettle kettle in front of you. It's very easy from now on. Place your meat at the bottom of the cauldron.
• Add the cracked wheat, salt, fenugreek and oil onto the meat.
• Finally, adjust the water. You can also adjust the water by eye, if you trust your eyes :)
• This cut of meat seems so little, I can almost hear you saying, how can it be a cauldron full of kashk? Don't worry, leave that job to the oven.
• You need to find a pita oven. Of course, it is difficult to find a village bakery. But there are pita ovens everywhere. Close the lid of your Keşkek cauldron and entrust it to your baker.
• Tell the baker specifically to never let him get close to the fire, not to bury it in too many embers, and ask him to place it in a slightly warmer area of the oven than other areas.
• And now we come to the most difficult part of the recipe. Waiting part. This is the hardest. Especially for those who know its taste. It varies depending on the temperature of the oven. Let it bake for 8-10-12 hours until the top is golden brown.
• When it's time to take it out of the oven. I expect you to describe in your comments the sight and smell when you open the mouth of your Keşkek cauldron.