VegetarianŞekerpare
55 min · 982 kcal · Snacks · Middle Eastern
Middle Eastern
Keşkek
The wedding and festival dish of Anatolia: hulled wheat and lamb simmered together for hours, then beaten with a wooden spoon until the grains burst and the meat fibres melt into a glossy, stretchy porridge. Finished with sizzling butter and red pepper.
Method
- The night before, tip 70 g of hulled wheat into a bowl, rinse it in two or three changes of cold water until the water runs clear, then cover with cold water by a good 5 cm and leave to soak for 12 hours at room temperature. Drain in a sieve just before cooking.
- Put 150 g of lamb shoulder into a heavy, deep pot with 800 ml of cold water. Bring slowly to the boil over medium heat and skim off every bit of grey foam that rises, then lower the heat until the surface barely trembles, cover, and simmer for 1 hour 15 minutes, until the meat is falling away from the bone.
- Lift the meat out onto a board with a slotted spoon and let it cool a few minutes. Pull the bones, gristle and any hard fat away and shred the meat along the grain into fine threads with your fingers or two forks. Leave the broth in the pot; do not skim off all the fat, as it carries the flavour.
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604kcal
36gprotein
50gcarbs
29gfat
5gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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