The pearl of the Aegean is a dish unique to the Muğla region. Keskek, whose main ingredients are meat and wheat, is usually served as a banquet and wedding meal. If desired, chicken meat can be used instead of mutton for keskek. It is recommended to be consumed especially in winter as it strengthens the nervous system. At the same time, keskek meal has a blood-forming effect because it contains iron.
Materials of Keskek;
- 300 g of processed wheat
- 100 g white chickpeas
- 5.5 glasses of water
- 750 g bone-in beef
- 60 g butter
- Black pepper
- Salt
- Red powdered pepper
Preparation of Keskek;
- Soak the chickpeas and wheat with 2.5 glasses of water the night before and boil the meat.
- Drain the chickpeas and wheat and add to the meat. Add 4 more glasses of water to the water you have reserved.
- Add water, black pepper and salt to half of the oil and cook for about 75 minutes until the wheat is soft.
- Separate the bones from the meat and add it to the pot. Take keskek in a large pot. Mix it with a wooden spoon and mash it and transfer it to the serving plate.
- Drizzle the hot butter with paprika and season to taste.
You can serve keskek with pickled eggplant. Be careful not to stir the keskek during cooking. You can cook it on low heat so that the bottom does not stick while cooking.
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