Keşkek (Traditional Turkish Wedding Dish)
Authentic Turkish Keşkek made with hulled wheat, tender lamb, and a rich butter sauce infused with Aleppo pepper. Slowly simmered until creamy, this traditional Turkish wedding dish is simple to prepare and full of comforting flavor. Includes ingredient substitutions, expert tips, and detailed step-by-step instructions for perfect results.
Ingredients
For the Keşkek
- 500 g hulled wheat aşurelik wheat, rinsed and soaked overnight
- 750 g bone-in lamb shoulder or lamb shank
- 1 medium onion peeled and left whole
- 10 cups water or light lamb stock
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
For the Butter Sauce
- 4 tablespoons unsalted butter
- 1 tablespoon Aleppo pepper pul biber
- 1 teaspoon sweet paprika
Instructions
- Step 1
- Rinse the hulled wheat thoroughly under cold water. Cover with plenty of fresh water and soak overnight or for at least 10–12 hours.
- Step 2
- Drain the wheat. Place it in a large pot together with the lamb, whole onion, salt, pepper, and water or stock.
- Step 3
- Bring to a gentle boil over medium heat. Skim off any foam that forms on the surface during the first few minutes.
- Step 4
- Reduce the heat to low, partially cover the pot, and simmer gently for about 3½–4 hours. Stir every 20–30 minutes and add hot water if necessary.
- Step 5
- When the lamb is very tender, remove it from the pot. Discard the bones and onion, then shred the meat into small pieces.
- Step 6
- Return the shredded meat to the pot. Continue stirring and beating the mixture with a sturdy wooden spoon for 10–15 minutes until the wheat breaks down into a thick, creamy consistency.
- Step 7
- Meanwhile, melt the butter in a small saucepan. Remove from the heat, then stir in the Aleppo pepper and paprika.
- Step 8
- Transfer the Keşkek to a serving platter or individual bowls. Spoon the hot butter sauce over the top and serve immediately.
Notes
-
- Always soak hulled wheat overnight for the best texture.
- Bone-in lamb produces a richer broth than boneless meat.
- Stir regularly during cooking to prevent sticking.
- Add only hot water if the mixture becomes too thick.
- Beat the cooked wheat well to achieve the traditional creamy consistency.
- Prepare the butter sauce just before serving for the best aroma.
- Leftover Keşkek thickens after chilling. Add a little hot water while reheating to restore its creamy texture.