Amasya Keskegi Traditional Recipe

Amasya Keskegi Traditional Recipe – Amasya

Ingredients

1 kg of kashk wheat (stem)
500 g mutton (from the arm or waist area – roast meat can also be used)
200 g sheep’s tail
100 g chickpeas
Fenugreek diluted in 1 tablespoon water
salt

How It Is Made

Wheat, meat, fenugreek, chickpeas, the fat of the tail with its cartilage removed, salt and the marrow of two large bones removed by breaking the bones are placed in the keşkek pot (cab), then enough water is added to cover it by 3 fingers, the lid of the pot is closed and put in the oven. It is baked in a not too hot oven for 4-5 hours. The excess oil (bar) accumulated on the cooked keskek is put into a pan and sauce is made by adding tomato paste and hot water. This sauce is added on top of the kashk, taken from the bowl onto plates, if desired, and served. The 4 main ingredients of Keşkek are meat, tail, wheat (wheat for Keşkek) and chickpeas. Tomato paste is not placed in the cab.

NOTE: In the Merzifon region, all the ingredients in the bowl are pounded into a paste and served. In the Amasya style, all ingredients are seen separately when making kashkek.

Source: Amasya Governorship, Amasya Cuisine Book