Entree: Turkey – Eastern Anatolia – Keşkek (Slow-cooked ceremonial wheat and meat porridge made until creamy)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs

Additional 15 min

Total 3 hrs 40 min

Ingredients

- 2 cups (400 g) hulled wheat (dövme), rinsed and soaked 4–8 hours or overnight
- 2 lb (900 g) lamb shoulder, bone-in, cut into large pieces (approx. usable weight)
- 1 tbsp (15 ml) olive oil
- 1 large onion, finely chopped
- 6 cups (1.4 L) water, plus more as needed
- 1 1/2 tsp (8 g) fine salt, or to taste
- 1 tsp (5 g) ground black pepper
- 4 tbsp (60 g) unsalted butter
- 1 tsp (5 ml) red pepper flakes or pul biber (optional)
- Chopped fresh parsley for garnish
- Lemon wedges for serving (optional)

Instructions

1. Drain the soaked hulled wheat and set aside. Pat the lamb pieces dry.
2. In a large heavy-bottomed pot or Dutch oven over medium-high heat, warm the olive oil and brown the lamb pieces on all sides, working in batches so they color without steaming.
3. Return all browned lamb to the pot, add the chopped onion and cook until softened, about 5 minutes.
4. Add the drained wheat, 6 cups (1.4 L) water, salt, and pepper. Bring to a boil, then reduce heat to a very low simmer.
5. Cover and cook gently for 2.5–3 hours, stirring occasionally and adding more water by 1/2 cup (120 ml) increments if the mixture becomes too thick or sticks, until the wheat kernels are very soft and the meat falls apart.
6. Remove the lamb pieces, shred the meat finely with two forks, discard bones, and return the shredded meat to the pot.
7. Using a wooden spoon or masher, stir and press the mixture until it reaches a thick, porridge-like consistency; continue cooking on low for another 10–15 minutes to integrate flavors.
8. Stir in the butter until melted and the texture is glossy. Adjust salt and pepper to taste.
9. Serve hot, drizzled with additional melted butter and a sprinkle of red pepper flakes if using, garnished with chopped parsley and lemon wedges on the side.