(Farida from AZ Cookbook) who publishes many Turkish recipes which really represent Turkish food. Although, it took me longer to make this recipe as I only worked on the dough when the twins were sleeping, so it rested longer than suggested (the dough was refrigerated overnight), it still turned out fantastic. I actually didn't believe it would taste like the simit in Turkey, but it really did. With a glass of Turkish tea, it was all I needed. It was so good that I couldn't resist the urge to take a picture and post it here. Thank you Farida!
Keşkek is a traditional Turkish dish that is cooked in various parts of Turkey for religious ceremonies, weddings or funerals. In the Hatay region where I grew up, keşkek is mostly made during religious ceremonies or funerals, not for weddings. It has been well over 10 years since I have had this dish and one day I really craved for it. I decided to try it out. I had never made keşkek before, so I had to ask for a little help from my mother.
Although it does not look appetizing at all, the taste is really delicious. Both my husband and I enjoyed it very much.
Here is the recipe:
1 lb stew meat
2 bay leaves
1 lb wheat
10 cups water
Salt to taste
Ground black pepper to taste
½ cup butter
Soak the wheat overnight. Fill a large pot with water. Add the meat, bay leaves and the peppercorns and boil covered for 3 hours on medium heat until the meat starts soften and separate. Drain the wheat and add to the meat. Add salt and the black pepper. Cover and cook for 2 hours and stir every 15 minutes with a wooden spoon. The keşkek should be finished when the wheat swells and starts to dissolve. If needed, cook keşkek longer to attain the right texture. The texture should be soft and creamy. Melt the butter and pour over the keşkek. Enjoy warm.