Keşkek

Name: Keşkek
Prep time: 20 min
Cook time: 180 min
Total time: 200 min
Cuisine: Turkish
Ingredients: 400 g hulled whole wheat (keşkeklik buğday); 800 g lamb neck or shoulder on the bone; 3 l water; 2 tsp salt; 0.5 tsp black pepper; 60 g butter; 2 tsp Turkish chilli flakes (pul biber)

Wheat and lamb porridge

Keşkek: Anatolian wedding porridge of pounded wheat and lamb

Features:High protein Make ahead

Cuisine:

Turkish

Keşkek is cooked in huge cauldrons for weddings, circumcision feasts and religious holidays across Central Anatolia, from Çorum to Sivas, while villagers take turns beating it with long wooden paddles. Whole wheat and lamb on the bone simmer together for hours until the meat falls apart, then everything is beaten into a thick, stretchy porridge and topped with sizzling butter and chilli. Its tradition is listed by UNESCO as intangible heritage. Common mistake: skimping on the beating; vigorous mashing is what turns it from grainy stew into a smooth, elastic keşkek. Chef's tip: a potato masher followed by a wooden spoon does the job at home; beat in hot broth a ladle at a time if it gets stiff.

Total time: 200 min
Difficulty: medium
Serves: 6

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Ingredients

Serves6

14 oz hulled whole wheat (keşkeklik buğday)soaked overnight
1 ¾ lb lamb neck or shoulder on the bone
12 ½ cups water
2 tsp salt
½ tsp black pepper

To finish

2 ⅛ oz butter
2 tsp Turkish chilli flakes (pul biber)

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Method

0/6 done

Step 1: Put 1 ¾ lb lamb neck or shoulder on the bone in a large pot with 12 ½ cups water. Bring to the boil and skim well for 5 minutes until the foam stops.
Step 2: Add drained 14 oz hulled whole wheat (keşkeklik buğday), cover and simmer over a very low heat for 2½ hours, stirring now and then and adding hot water if it gets thick, until the meat falls off the bones and the wheat has burst.
150 min
Step 3: Lift out the lamb, discard the bones and gristle and shred the meat finely. Return it to the pot with 2 tsp salt and ½ tsp black pepper.
Step 4: Beat the mixture hard with a potato masher, then a wooden spoon, for 10–15 minutes over a low heat, until the wheat and meat merge into a thick, stretchy porridge.
15 min
Step 5: Melt 2 ⅛ oz butter in a small pan until it foams and smells nutty, then stir in 2 tsp Turkish chilli flakes (pul biber) off the heat.
Step 6: Spoon the keşkek into warm bowls, make a well in each and pour over the red butter.

Nutrition per serving

Calories: 560 kcal
Protein: 32 g
Carbs: 52 g
Fat: 25 g
Fibre: 8 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does keşkek take?: About 200 minutes in total: 20 minutes to prepare and 180 minutes to cook.
How many people does it serve?: 6 as written. Change the servings above the ingredients and every amount scales to match.
Can I make it ahead?: Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
What can I use instead of butter?: The same weight of ghee or coconut oil (for frying and most baking).

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