Keskek
An ancient Turkish ceremonial porridge of wheat berries and slow-cooked lamb pounded together into a thick, buttery mass. Listed by UNESCO as an intangible cultural heritage, it is prepared for weddings and festivals.
Nutrition & Info
Instructions
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1
Soak the wheat berries overnight in plenty of cold water, then drain and rinse them thoroughly before adding them to a large heavy-bottomed pot.
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2
Place the lamb shoulder on top of the wheat berries with the quartered onions, cover with two liters of water, and bring to a boil, skimming off any foam that rises.
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3
Reduce the heat to the lowest setting, cover tightly, and simmer for four to five hours, stirring occasionally, until both the wheat and lamb are extremely soft and falling apart.
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4
Remove the lamb bones and use two large wooden spoons or mallets to pound and stir the mixture vigorously until the wheat and meat merge into a smooth, porridge-like consistency.
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5
Melt the butter until it foams and turns golden, then serve the keskek in bowls with the brown butter drizzled generously on top and a dusting of ground cinnamon.
Did You Know?
Keskek was inscribed on the UNESCO Intangible Cultural Heritage list in 2011 as a ceremonial dish, and its communal preparation at weddings is considered as important as the ceremony itself.
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