Denizli Keşkek

Total time

390 dk

Servings

8

Calories (est.)

~480 kcal

Difficulty

zor

Denizli keskek · traditional turkish keşkek · wheat and meat dish

390 dk · 8 servings · 480 kcal

Ingredients

• 2 cups cracked wheat (ashure wheat)
• 500 grams bone-in lamb neck or beef chuck
• 2 liters meat broth or hot water
• 100 grams butter
• 1 tablespoon red pepper flakes
• 1 teaspoon salt
• 1 teaspoon black pepper

Method

1. Soak the wheat in plenty of cold water overnight and drain it the next day.
2. In a wide, heavy-bottomed pot or clay casserole, add the soaked wheat, meat, salt, and hot water.
3. Simmer on low heat for about 5-6 hours until the meat falls apart and the wheat melts into a thick porridge.
4. Add hot water gradually as it reduces during cooking, and stir constantly while mashing with a wooden spoon or keşkek ladle.
5. Remove the bones once they separate from the meat, and continue pounding until the keşkek reaches a stretchy, sticky consistency.
6. Melt the butter in a small pan, lightly fry the red pepper flakes, and drizzle over the keşkek before serving.

The key secret to keşkek is constantly pounding it with a wooden spoon while cooking so the wheat releases its starch and blends completely with the meat.

FAQ