Entree: Greece – Greek Pontic Cuisine – Κεσκέκ ➤ Keskek (A celebratory slow-cooked porridge of whole wheat boiled with meat until creamy)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 3 hrs 30 min

Additional 7 hrs

Total 10 hrs 30 min

Ingredients

- 2 cups (360 g) hulled whole wheat kernels (dried; e.g., einkorn or wheat berries)
- 2 lb (900 g) bone-in lamb shoulder or leg, cut into large pieces
- 8 cups (1.9 L) water or unsalted chicken/lamb stock
- 1 large onion, coarsely chopped, approx. 8 oz (225 g)
- 4 tbsp (60 g) unsalted butter
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) ground cinnamon
- 1 tsp (2 g) sweet paprika for garnish
- 1 tbsp (15 ml) lemon juice (optional, to finish)
- Fresh parsley, chopped, for garnish

Instructions

1. Rinse the hulled wheat under cold water and soak in cold water overnight (6–12 hours). Drain before cooking.
2. Place the lamb pieces and chopped onion in a large heavy pot with 8 cups (1.9 L) water or stock. Bring to a gentle boil, skimming any foam, then reduce to a simmer. Cover and cook until the meat is very tender and beginning to fall from the bone, about 1 1/2 to 2 hours.
3. Remove the meat to a bowl and strain and reserve 4 cups (960 ml) of the cooking liquid. When cool enough to handle, remove bones and shred the lamb finely.
4. Return the reserved cooking liquid to the pot, add the drained wheat and simmer, partially covered, stirring occasionally, until the wheat is very soft and beginning to break down, about 1 to 1 1/2 hours. Add extra hot water or stock as needed to reach a thick porridge consistency.
5. Add the shredded lamb back into the pot. Using a heavy spoon or a hand mixer on low, beat and mash the wheat and meat together until the mixture is uniform, creamy and porridge-like. Stir in the butter, salt, pepper and ground cinnamon; adjust seasoning and consistency with hot water or stock if too thick.
6. To serve, spoon into a shallow bowl, drizzle with a little melted butter, sprinkle paprika and chopped parsley, and serve with lemon wedges so diners may add a squeeze of lemon juice to taste.