Keške
Sensory description (visual, texture, taste) A mushy dish.
Ingredients
- 1 kg of wheat
- Hen or rooster
Meal preparation
The wheat is cleaned of chaff, earth and pebbles, and washed in three to four waters. One kilogram of wheat makes keshki for ten people. It is sprinkled with water, placed in a stupa, and left to dry overnight. The next day, it is cleaned of chaff in the wind and put to boil for five minutes. Change the water and continue cooking. Put the chicken or rooster in another pot to cook, and add the wheat to the broth. The dish is cooked for a long time on low heat, so it is necessary to stir it more often. After eight hours of cooking, the chicken meat is cleaned from the bones, and chopped and added to the wheat. We do not salt Keške, nor do we add any other spices to it. After about ten hours of cooking, the keške is ready and we put it in a cold place.
Keške in the cold can last up to ten days.
Serving
When serving, it is heated, sizzled with hot butter (or butter) and spices are added (salt, allspice, pepper, etc.). It is served with sour milk.
Occasions when food is made and eaten.
A traditional Christmas dish in our region.
Related stories (food facts, interesting stories)
Keškek or keške, in Persian, means a well-digested and boiled meat stew, which is made from separated wheat and chicken meat, and which all falls apart during cooking. Keške is a winter dish, it is prepared and reheated.
