Keşkek is a starchy boiled wheat stew with chickpeas and chicken or lamb traditionally eaten for breakfast on holidays in Anatolia. The ingredients are cooked together in a ceramic vessel and mashed with a wooden spoon, which gives a slightly stringy texture to the finished product. Alternatively, you can go to Borsa in Istanbul and have a very fancy version as a starter.
Keşkek
Katie Parla2016-01-07T03:41:58+01:00March 23rd, 2010|Categories: Carbs, Culture, Daily Food Photo, Food & Wine, Gastronomic Traditions, Istanbul, Meat, Turkish Cuisine|0 Comments
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