Keskek — Print Recipe — The Culinary Codex

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.

Ingredients

500g whole wheat berries, soaked overnight
1kg lamb shoulder, bone-in
2 onions, quartered
100g butter
2 teaspoons salt
1 teaspoon black pepper
2 liters water
1 tablespoon ground cinnamon for garnish

Instructions

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.
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.
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.
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.
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.