Traditional Turkish Slow-Cooked Lamb and Wheat Porridge (Keşkek)
An ancient Anatolian celebratory dish recognized by UNESCO: pearled wheat and chickpeas slow-simmered with bone-in lamb until meltingly tender, beaten to silky perfection, and drizzled with paprika butter.
Ingredients
Ingredients
Step-by-Step Method
Soaking Grains
Soak pearled wheat and chickpeas in abundant cold water overnight to soften.
Boiling Chickpeas
The next day, drain and boil chickpeas in fresh water until tender; drain again.
Slow Cooking Lamb and Grains
Place bone-in lamb, soaked wheat, and cooked chickpeas into a heavy Dutch oven. Pour boiling water or broth over, cover tightly, and simmer on low heat.
Seasoning and Simmering
Season with sea salt. Simmer gently for 2-3 hours until the wheat breaks down into a porridge and lamb falls off the bone.
Deboning Meat
Carefully lift out the bones, shredding the tender meat strands into the wheat porridge.
Beating Keşkek
Beat the porridge vigorously with a heavy wooden spoon in circular motions until the grain and meat fibres emulsify into a silky, stretchy texture.
Browned Paprika Butter and Serving
Ladle keşkek into warm shallow bowls. Sizzle farm butter with sweet paprika and black pepper, drizzle over the top, and serve piping hot.
Chef's Tips & Tricks
Beat the cooked wheat vigorously with a sturdy wooden spoon against the sides of the pot to melt meat shreds and starch into a velvety, stringy texture.