Lamb and Barley Porridge

Keşkek

Preparation info

  • Serves

    8

    • Difficulty

      Easy

Appears in

Anatolia

By David Dale and Somer Sivrioglu

Published 2015

  • About

Keşkek is now served at village weddings all over Anatolia, but it originated with the Yörük people (nomadic Turks from Central Asia). For the authentic version, you’d need a brass pot as big as a bathtub, a bonfire, and 200 single men with thick pounding poles. Traditionally, a whole sheep or cow is boiled with pearl barley, then pulled out of the pot so the bones can be removed, then put back in and pounded for about an hour by the single men of the village until it becomes a paste. This recipe is a compromise.

Ingredients

    Method