WHEAT CHICKEN STEW (KESKEK)

Dont be fooled by its mashy babyfood like looks. You are looking at an ancient Unesco protected recipe. That’s right, Unesco has recognised this dish as an intangible cultural heritage in 2011. It is thought to be originated in Iran or Syria and travelled through Armenia to Anatolia and to Greece with different names (and perhaps versions) in each cuisine. It is traditionally served in Anatolian weddings in Turkey and can be made of chicken or beef as well as without any meat. Highly caloric, nutritious and filling thanks to its generous amount of butter sauce and carb and protein elements.

Ingredients

  • 1 cup of barley or wheat
  • 4 chicken breasts (you may choose a bony part too)
  • 3 tbs of butter
  • 1 tsp of paprika
  • Half tsp of red pepper flakes
  • Half tsp of cumin (optional)
  • Salt

Instructions

  1. Cook your wheat or barley (which have been washed and soaked in water overnight) until soft.
  2. In another pot boil your meat until very tender. Keep the broth.
  3. Pull the meat into strings, mix some salt and cumin before transferring them to your barley pot. At this point the water in barley pot should have evaporated. Now add the broth too and let them cook in low heat until the meat melts in barley and the whole dish should come to a porridge like consistency.
  4. Melt your butter in a pan and add paprika and red pepper flakes.
  5. Transfer your Keshkek to the serving dish and pour the melted butter over. Consume it while it is still warm.