Keške

Ingredients (for 10 servings):

• 1 kg of wheat
• Hen or rooster

Preparation:

The wheat is cleaned from the chaff, soil and stones, and washed in three to four waters. Sprinkle it 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 to cook in another pot 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. Keške is not salted, nor are other spices added to it. After ten hours of cooking, the keška is ready and placed in a cold place.

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. Keške in the cold can last up to ten days.

Occasions when food is prepared and eaten:

A traditional Christmas dish in our region.

Interesting facts about the dish:

Keshkek or keške, in Persian, means well-digested and boiled meat porridge, which is made from separated wheat and chicken meat, and which all falls apart during digestion. Keške is a winter dish. Prepare and reheat.