Pounded Meat-Wheat Dish

(Keşkek)

1/4 cup wheat or barley, soak in water overnight, washed and drained
Quarter chicken, boneless or ~200 g lamb neck, boneless, cut in small pieces
1/4 cup chickpeas or kidney beans, canned, rinsed
1 small onion, cut in big chunks
1 tsp butter
4 cups warm water
1/2 tsp cumin
Salt
Pepper

Garnish:
8-10 onion slices
2 tbsp flour, all purpose
3-4 tbsp olive oil for frying

Red Pepper Sauce:
2 tbsp butter or 5 tbsp extra virgin olive oil
1 tsp red pepper, powder
1/2 tsp crushed (flake) red pepper

Place the wheat, chickpeas (or kidney beans), lamb (or chicken), butter, onion and 4 cups warm water into a medium size pot. First bring to boil, then turn the heat down to low. Cook for 2 - 2 1/2 hours. If necessary, add a little more hot water. Then, season with the cumin, salt and pepper. Using a hand blender, puree until it is smooth.

To prepare the garnish; dip the onion slices into the flour mixture until they are all coated. Fry the slices for 2-3 minutes, or until golden brown. Place the dish on a serving platter. Arrange the fried onions over the top.

Meanwhile, melt the butter in a small pan and add the peppers. When it starts bubbling, drizzle all over the dish. Serve while still hot.

2 servings.

*The kitchen of Seljuk Turks during the 13th century.
Seljuk Dynasty; A Sunni Muslim dynasty that ruled parts of Central Asia and the Middle East from 11th to 14th centuries.

**Keşkek entered the UNESCO protection. Representation of the intangible cultural heritage protected by UNESCO, the number is now 232:)

Antakya-Style Meat-Wheat Dish (Etli Aşur)


When made Antakya style, Keşkek is served with raisins, lightly roasted almonds and walnuts over the top.