Wheat Stew with Meat (Keşkek)

Keşkek is a traditional Turkish dish that is cooked in various parts of Turkey for religious ceremonies, weddings or funerals. In the Hatay region where I grew up, keşkek is mostly made during religious ceremonies or funerals, not for weddings. It has been well over 10 years since I have had this dish and one day I really craved for it. I decided to try it out. I had never made keşkek before, so I had to ask for a little help from my mother.

Although it does not look appetizing at all, the taste is really delicious. Both my husband and I enjoyed it very much.


Here is the recipe:

1 lb stew meat
2 bay leaves
1 lb wheat
6-7 peppercorns
10 cups water
Salt to taste
Ground black pepper to taste
½ cup butter

Soak the wheat overnight. Fill a large pot with water. Add the meat, bay leaves and the peppercorns and boil covered for 3 hours on medium heat until the meat starts soften and separate. Drain the wheat and add to the meat. Add salt and the black pepper. Cover and cook for 2 hours and stir every 15 minutes with a wooden spoon. The keşkek should be finished when the wheat swells and starts to dissolve. If needed, cook keşkek longer to attain the right texture. The texture should be soft and creamy. Melt the butter and pour over the keşkek. Enjoy warm.

Note: Wheat can be found in most specialty food stores.