Keskek:

Keskek is presented in religious ceremonies and weddings as a traditional food item in in Canakkale region in spring and summer seasons. Especially in this area of Turkey, Keskek is under great demand. Wheat prepared specifically for Keskek and mutton from mature sheep and olive oil are cooked thoroughly. Then wheat is grounded along with mutton using wood sticks and the bones are separated. Because Keskek is cooked in great amounts in religious ceremonies, as much as 60 huge pans, local villagers invented machines that work like a mixer for this food item. Keskek has high nutritional value due to its ingredients. It is rich in fiber, vitamins and minerals because of whole wheat. It is also good source of animal protein because of mutton. In addition, Keskek has benefits of olive oil.

Ingredients (for 6 person):

- 2 cups wheat
- 8 cups hot water for wheat
- 6 cups water for lamb chops
- 6 lamb arm chops
- 1 tbsp pepper paste or red pepper flakes
- 2 tbsp butter or olive oil (suggested)
- 2 tsp salt
- 2 tsp black pepper

Preparation:

Soak the wheat overnight. Wash it by rubbing the following day a few times until the water seems clean.

First boil the lamb chops in 6 cups water for about 40 minutes until tender. Put it in a pressure cooker and pour  the hot water into it. When it releases its steam, bring the heat to the lowest and cook it for 50 minutes. When it’s cooked, take the pressure cooker from the heat and when it gets cool enough, open it. Stir it with a big spoon and add 4 cups of meat broth (the water in which you boil the lamb chops) into the boiled wheat. Then add salt and stir it again. Taste it and if you think the salt is not enough, add some more. Lastly, mix it with a blender until it gets chewy. For its sauce, heat the butter and add ½ cup meat broth (the water in which you boil the lamb chops) and pepper paste or pepper flakes. For its serving, take some keşkek (the mashed wheat) in a bowl and pour the sauce on it, sprinkle some black pepper and put one piece of lamb chop on it. You can serve it with ayran. As it includes energizing ingredients, keşkek is mostly prefered in winter when it is made at homes. But if it’s a wedding day, season doesn’t matter.

Where to eat;

AVUÇİÇİ BÖREK & PASTA KAHVALTI SALONU

Kemalpaşa Mah. Kemalyeri Sok. No: 60/A
ÇANAKKALE - Tel: 0286 212 36 26