Keshk (Chicken)
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.
