Keshkek
- alestasturkey
- Jan 9, 2015
- 2 min read
When the days grow cold and the snow begins to fall, the body begins to crave comfort food. The hearty, slow-cooked keshkek fits the bill nicely. Traditionally, keshkek is served as the main meal at village weddings. In preparation for the big day, enormous cauldrons are rolled out into an obliging olive grove, wood fires are lit, and batches of keshkek are made en masse for the guests.
It appears simple, but there are a few tricks to remember. Turkish women will often wash rice or wheat before cooking, but you don’t want to do this for keshkek. You need the starch for that lovely creamy finish. The second secret is to never throw away the water you drain away at each step. Reuse the water you use for soaking or poaching to add depth the dish, and you will not be sorry. Afiyet Olsun (bon appetite)!
Keshkek
Keşkek
2 cups pearl barley (aşure buğday)
500ml boiling water
1 lrg single chicken breast
2 bay leaves (defne yaprağı)
8 pepper corns (karbiber tane)
2L water, extra
1 tbsp salt
2L water, extra
Freshly ground black pepper, to taste
2 tbsp butter
1 tbsp sweet pepper paste (tatlı biber salçası), or substitute with tomato paste
NOTE: This recipe requires prep the night before
1. Place the pearl barley in a large bowl and cover with 1L boiling water. Leave to soak overnight.
2. Drain the pearl barley, reserving the soaking water. Add the barley water to a large pot. Add the chicken, bay leaves, peppercorns, and extra 1.5L water. Bring to the boil, and gently simmer, partially covered, for 2 hours.
3. Drain the water, again reserving the water. There should be about 500ml left. Mash up the chicken with a wooden spoon until throroughly shredded, and it appears slightly fluffy rather than simply stringy.
4. Add the pre-soaked barley beans, shredded chicken and reserved chicken water. Add another 2L water and the full 1 tablespoon of salt. You don't want to skimp on the salt in this recipe. Cover and simmer gently for 2 hours, stirring every 20min or so.
5. The keskek will be done when the water is absorbed and the mixture is thick. Mash the mixture with a potato masher or wooden spoon until the barley grains are starting to go to mush. Remove half of the mixture to a blender, pulse a few times, then mix back with the remaining keskek. Mix well, check the seasoning and add pepper to taste. The keskek should be soft and creamy, like a risotto.
6. Melt the butter in a small frypan. Add the pepper paste, and stir with a fork until fairly smooth.
7. To serve, spoon the keskek onto a small serving plate. Flatten slightly, then spoon a little of the butter/pepper mix on top. Serve immediately.
SERVES: 8
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