Keshk (Chicken)
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Preparation: 
( 38 oy 3,84/5)
Hello Dear Friends,
I have a lot of wheat recipes these days :) The first of these is keskek. I tasted the pancake for the first time 11-12 years ago in a district of Manisa. Cake and lemonade are served at our weddings and circumcision ceremonies, but they used to make keskek there. Although it looked strange at first, when I tasted it, I liked it very much.
Keshk is actually a very difficult dish to prepare. It is boiled in huge cauldrons because it is made in celebrations such as feast, wedding or circumcision. So much so that the groom's best man is played on these cauldrons in Manisa.
Over the years, I have seen that it is made with many different recipes when I say meat and turkey. In some regions, onions and chickpeas are also added. I really like chickpeas.
The owner of this recipe is dear Seda's mother. Whenever he comes to Istanbul, he boils the keskek for us, and I help him pick up the chickens and beat the wheat if I can :)
Soon I will try the chickpeas and meat at home.
Love…
Ingredients for Keshk (Chicken) Recipe
- 500 g of wheat for ashura
- 2 chicken thigh thighs
- Water for boiling and soaking wheat
- salt
- black pepper
For the above:
- Red powdered pepper
- Butter or oil
How to Make Keshk (Chicken) Recipe?
- Soak the wheat with hot water 3-4 hours before. Put the chickens in a separate pot and boil them with plenty of water. (Set aside the boiling water)
- Separate the skin and bones of the chickens you have boiled and finely chop them.
- Put the wheat in a large pot and add enough hot water to cover it by 4 inches. When it starts to boil, let it cook on low heat.
- As the wheat absorbs its water, add the chicken juice you have reserved on it.
- When the wheat starts to cook and burst, mix it for 10 minutes by crushing it with a wooden spoon.
- Add salt and pepper to the ketchup, which is starting to become pasty.
- Add the shredded chicken meat and cook for half an hour, stirring occasionally.
- Heat the red pepper and oil and pour over it and serve.
I am also from Ayvalık. I cook half a kilo of wheat and half a kilo of lamb together. At about the same time, they cook until they begin to fall apart. It is mixed by mashing with a wooden spoon for ten minutes without removing it from the stove. After it is placed on plates, we only add melted butter and black pepper on it.
I'm from Manisa and Akhisar. This is how we make a keskek. While beating, a little olive oil is poured into it.
The past is the past, like everything else, in our traditions! He assimilated. I will do it on Saturday and I will write you the result, my friends. .. Respects
It is a must at weddings in Çanakkale. It is made with lamb at weddings. It is beaten in cauldrons. I cook it twice a year. Now we cook it with chicken at home. Because we can't find the smelly Thracian curly lamb. They put chickpeas with tomato paste on it in Gallipoli.
I cook chicken and wheat at the same time. I'm tearing the chicken apart. It's getting easier. It saves time. Love…
good luck to you. I love it. The recipe is good. I'm sure it's delicious.. My relatives cook it like this, when serving, they put it in a copper-covered container we call aviary. They open the middle and pour butter and pepper into it. While eating, it is taken with the oil of the spoon and eaten from there. Do not let your hands be troubled.
I am also from Sakarya and it is a special dish of our region, it is made at henna nights. They used to go to the house of people they didn't know, especially to eat the keskek. compote...let's eat it now though
This way was better, I was cooking in a draw. Next time, I will put the chickens separately and serve them. I will add the chickens in the last step so that they do not get smashed, as you did, good luck to your hands, my dear Nilaycım..
I can do off super or ins
It looks very nice but it seems hard to do :D
It is made with red meat. Keshk is made. Meat and water are poured over it.. Adults make it during the holidays.. We go and eat it with pleasure.
CoK looks good on your hands... It's made in our places (in Finike), but we make it plain, not with meat, and add milk slowly during the mashing phase. The room is very nice. I am a strict follower of your blog, not a commentator.. Love….