Keskek or Pounded Meat-Wheat Dish
50gr of Wheat or Barley soaked overnight, rinsed and drained.
200gr of boneless Chicken or boned lamb neck, diced small
1 small Onion sliced into large pieces
50gr of tinned Chickpeas or Kidney Beans rinsed
1 teaspoon of Butter
960ml of Warm Water
½ teaspoon of Cumin
Pinch of Salt
Pinch of Pepper
For the sauce:
2 tablespoons of Butter or 5 tablespoons of Extra Virgin Olive Oil
1 teaspoon of Paprika
½ teaspoon Red Chilli Flakes
8-10 Onion slices,
2 tablespoons of Flour
3-4 tablespoon Olive Oil
How to prepare
In a pan place the wheat or barley, chickpeas or beans, chicken or lamb, butter, onion and water. Bring up to a boil, turn the heat down to a simmer and cook for about 2- 2½ hours (it may be necessary to add more hot water).
Once cooked season with the cumin, salt and pepper and then blend into a smooth puree.
Place in a serving dish.
For the garnish flour the onions and then fry in the olive oil until a golden brown colour and place on top of the puree.
For the sauce, melt the butter or oil, add the paprika and chilli flakes and when it starts to bubble pour over the dish and serve while hot.
The Turkish name for this dish is Keskek
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