Keşkek Preparation: Step-by-Step Guide

1: Pre-Soaking and Initial Setup

• 1- Rinse and Soak the Wheat: Place the 2 cups of husked wheat in a large bowl. Rinse repeatedly until the water runs clear. Soaking is critical: cover the clean wheat with plenty of fresh water and let it soak overnight (at least 8 hours).

  2- Culinary Reason: Soaking significantly reduces the cooking time and allows the grains to hydrate fully and soften, which is necessary for the final "pounding" step to achieve that smooth, homogenous texture.

  3- Prepare the Meat: If using bone-in meat, remove excess fat. Place the meat in a very large, deep pot (or a traditional clay pot, if available).

2: Slow Cooking

• 1- Combine Ingredients: Drain the soaked wheat and add it to the pot with the meat. Add 10 cups of water and the salt. The water level should be well above the wheat and meat.

  2- Bring to a Boil: Bring the mixture to a rapid boil over high heat, stirring occasionally. Skim off any foam that forms on the surface.

  3- Simmer: Reduce the heat to the lowest setting, cover the pot tightly, and let it simmer for a minimum of 3-4 hours.

  4- Culinary Reason: The long, slow cooking ensures that the meat is fork-tender and the starch from the wheat is fully released into the cooking liquid, creating the necessary thick, sticky base. Check the water level every hour; if it looks too dry, add hot water (but try to avoid adding too much).

3: Pounding and Blending

• 1- Remove Meat: Once the Keşkek has reached a thick, porridge-like consistency and the wheat is completely soft (it should crush easily between your fingers), remove the meat pieces from the pot.

  2- Shred the Meat: Separate the meat from the bones (if any). Using two forks, shred the meat completely.

  3- Pound the Keşkek: Return the shredded meat to the wheat mixture. This is the most crucial step. Using a traditional wooden mallet, a sturdy wooden spoon, or a hand blender (for the modern approach), vigorously beat and mash the mixture for 10 to 15 minutes.

  4- Culinary Reason: The physical act of pounding completely breaks down the wheat kernels and incorporates the shredded meat fibers into the starch, creating the signature thick, creamy, and elastic Keşkek texture. The mixture should become a uniform, cohesive mass.

  5- Final Adjustment: If the mixture is too thick, add small amounts of hot water or meat broth until you reach a creamy, spoonable consistency (similar to thick mashed potatoes). Stir well and taste for salt.

4: The Topping (The Flavor Finish)

• 1- Prepare the Butter: Melt the 4 tablespoons of butter in a small pan over medium heat. Do not let it burn.

  2- Infuse Spice: Once the butter is melted and sizzling slightly, remove it from the heat and stir in the red pepper flakes. This creates the flavorful red oil topping (called sos).