Entree: Turkey – Central Anatolia – Keşkek (A slow-cooked wheat porridge with tender lamb, traditionally served at celebrations)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs 10 min

Additional 15 min

Total 2 hrs 40 min

Ingredients

- 2 cups (400 g) hulled wheat (dövme)
- 2 lb (900 g) bone-in lamb shoulder
- 1 large onion, roughly chopped (about 8 oz (225 g))
- 10 cups (2.4 L) water or lamb/chicken stock
- 4 tbsp (57 g) unsalted butter
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) ground black pepper
- 2 bay leaves
- 1 tsp (2 g) paprika (for serving)
- 1 tbsp (15 ml) melted butter mixed with 1/2 tsp (1 g) Aleppo or red pepper flakes (for serving, optional)
- 2 tbsp (8 g) chopped fresh parsley (for garnish)

Instructions

1. Rinse the hulled wheat under cold water until the water runs clear, then drain. Optional: soak the wheat in cold water for 2–4 hours to reduce cooking time, then drain.
2. In a large heavy-bottomed pot, add the lamb shoulder, chopped onion, bay leaves, and 10 cups (2.4 L) water or stock. Bring to a simmer over medium heat, skimming any foam, then reduce to low and simmer gently for 1 to 1½ hours until the lamb is very tender.
3. Remove the lamb from the pot and set aside to cool slightly. Add the drained wheat to the pot with the cooking liquid, increase heat to medium, and simmer, stirring occasionally, until the wheat grains are swollen and starting to burst — about 40–60 minutes. Add more water or stock if the mixture becomes too thick.
4. While the wheat cooks, remove bones and excess fat from the lamb and shred or chop the meat finely; measure roughly into pieces and set aside.
5. When the wheat is tender and porridge-like, return the shredded lamb to the pot. Stir vigorously or mash with a large spoon or potato masher until the meat and wheat are integrated and the consistency is creamy but still textured. Simmer a further 10–15 minutes to meld flavors; adjust thickness with hot water if needed.
6. Stir in 4 tbsp (57 g) unsalted butter, 1 tsp (6 g) salt, and 1/2 tsp (1 g) ground black pepper. Taste and adjust seasoning.
7. To serve, ladle keşkek into bowls, drizzle with the melted butter mixed with paprika or red pepper flakes if using, and sprinkle with chopped parsley. Serve hot.