Pounded Meat - Wheat Dish or Keskek
50gr of Wheat or Barley soaked overnight, rinsed and drained.
200gr of boneless Chicken or boned neck of Lamb, 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 tablespoons of 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 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.
Flour the onions and fry in the olive oil until golden brown and place on top of the puree.
Melt the butter or oil, add the paprika and chilli flakes and as soon as it bubbles pour over the dish and serve while hot.
The Turkish name for this dish is Keskek
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