Dish

Keşkek

Meat and wheat porridge

Keşkek is a hearty and comforting dish that is perfect for cold weather. The wheat and meat are cooked together in a pot with water and spices until they form a thick porridge. Keşkek is typically served with a side of bread and a salad. It is a popular dish in Turkey and is also commonly found in Turkish restaurants around the world.

Asian cuisine› Arab cuisine› Turkish cuisine

Meat Dish

Origins and history

Keşkek is believed to have originated in central Anatolia in the 13th century. It was traditionally made during the harvest season and was served to guests as a sign of hospitality. Keşkek is now considered a national dish of Turkey and is often served at weddings and other special occasions.

Dietary considerations

Keşkek is not suitable for vegetarians or vegans. It is also not recommended for individuals with gluten intolerance or celiac disease due to the use of wheat in the recipe.

Variations

Variations of keşkek include using different types of meat, such as lamb or chicken, and using different spices. Some recipes also call for adding vegetables, such as onions or carrots, to the porridge.

Presentation and garnishing

Keşkek is typically served in a large pot or bowl with a side of bread and a salad. It can be garnished with fresh herbs, such as parsley or mint.

Tips & Tricks

To ensure that the wheat and meat are cooked evenly, it is important to stir the pot frequently during cooking. It is also important to use a heavy-bottomed pot to prevent the porridge from burning.

Side-dishes

Keşkek is typically served with a side of bread and a salad. Yogurt or a spicy pepper paste, such as harissa, are also commonly served as a condiment.