Alternatively, some make Keşkek with barley, but either way, this dish contains whole grains, protein, and healthy fats that’ll keep you warm during winter. A comforting dish reminiscent of a savory porridge that may even steal chicken noodle soup’s infamy for being a ‘sick day’ food.
One plate is so filling you won’t need to eat anything alongside it. Fortunately, we now have pressure cookers to assist with making this meal, but this slow-cooked dish is a far more salivating and viscous version of the European gruel.
Ingredients
- 2 cups of wheat
- 0.6 pound of lamb
- 1/2 tablespoon of butter
- 1 onion
- 1 teaspoon of salt
- 1 teaspoon of black pepper
Directions
- Extract the wheat and put in a deep pan. Add the lamb, finely chopped onion and salt. Then, add 5 glasses of water. Cook over low heat.
- After the meat is softened, put it in a separate bowl. Crush the meat. Add the wheat and mix them.
- Add salt and pepper. Cover the pot and let it cook for about 2 hours.
- After cooking, mix the ingredients with a spoon.
- Melt the butter in the pan and add the chili flakes.
- Pour the oil on the prepared keskek and ready to serve.
Patlıcanlı Pilav
