1/4 cup wheat or barley, soak in water overnight, washed and drained
Quarter chicken, boneless, cut in small pieces or 200 gr lamb neck, boneless, cut in small pieces
1/4 cup chickpeas or kidney beans, in can, rinsed
1 small onion, cut in big chunks
1 tsp butter
4 cup warm water
1/2 tsp cumin
8-10 slices onion
2 tbsp flour, all purpose
3-4 tbsp olive oil for frying
Red Pepper Sauce:
2 tbsp butter or 5 tbsp extra virgin olive oil
1 tsp red pepper, powder
1/2 tsp crushed (flake) red pepper
Place the wheat, chickpeas (or kidney beans), lamb (or chicken), butter, onion and 4 cups warm water into the medium size pot. First bring to boil, then turn the heat down to the low heat. Cook for about 2, 2 1/2 hours. If necessary, add a little bit more hot water. Then season with the cumin, salt and pepper. Using a hand blender, puree until its smooth.
To prepare the garnish; dip the onion slices into the flour mixture until they are all coated. Fry the slices for about 2-3 minutes, or until golden brown. Place the dish on the service plate. Arrange the fried onions over the top.
Meanwhile, melt the butter in a small pan and add in the peppers. When it starts bubbling, pour all over the dish. Serve while still hot.
*The kitchen of Seljuk Turks during the 13th century.
Seljuk Dynasty; A Sunni Muslim dynasty that ruled parts of Central Asia and the Middle East from the 11th to 14th centuries.
**Keskek entered the UNESCO protection. Representation of the intangible cultural heritage protected by UNESCO, the number is now 232:)
Antakya-Style Meat-Wheat Dish (Etli Asur)
When made Antakya style, Keskek is served with raisins, lightly roasted almonds and walnuts over the top.
Labels: Chicken, Lamb- Beef -Veal