Sunday, August 02, 2009
Kashkak, keşkek, kashkeg, kishkak, kashkek, etc. is a sort of meat and wheat or barley stew found in Turkish cuisine. The word kashkak is a Persian diminutive of kashk, to which it is related. It is documented in Iran and Greater Syria as early as the 15th century, but is no longer eaten there. Keşkek is a wedding breakfast for Anatolia in Turkey.
Keşkek is called "Haşıl" in Northeast and Middle Anatolia regions in Turkey. It is a common meal frequently consumed during religious festivals, weddings or funerals.
Françoise Aubaile-Sallenave, "Al-Kishk: the past and present of a complex culinary practice", in Sami Zubaida and Richard Tapper, A Taste of Thyme: Culinary Cultures of the Middle East, London and New York, 1994 and 2000, ISBN 1-86064-603-4.
* 1 tablespoon sunflower oil
* 1/4 tablespoon salt
* 3 tablespoons margarine
* 2 large onions
* 1/2 tablespoon cinnamon
* 1000 gr. mutton neck
* 1000 gr. soft, white wheat
355 cal (6 servings)
Soak wheat in cold water and allow to stand for 8 hours. Put the wheat, the mutton neck cut into 4-5 pieces, and enough water to cover, into a saucepan, and boil till the wheat and meat become tender. Strain the necks and bone them. After straining the wheat, add the meat and salt and blend well with a wooden spoon. Dice the onions and saute in sunflower oil till golden. Drain the onions and add to the meat and wheat, adn blend with a wooden spoon till the mixture becomes pasty. Top with melted butter and cinnamon before serving.
Kashkek is a traditional Turkish dish which is still served, especially at wedding feasts, in many regions in Anatolis, and more recently, in luxurous restaurants which serve Turkish specialities and have included kashkek on their menues.
Posted by M.A.M at 10:10 AM