Ingredients
- 2 cups Göce (ground wheat, ashure wheat)
- Half a glass of chickpeas
- 1 kg meat with bones (veal breast)
- 1-2 pieces of marrow bones
- 1 tablespoon butter
- 6 glasses of water
- 3 teaspoons of salt
- Half a teaspoon of black pepper
- 1 teaspoon of red pepper
- 1 lemon
How It Is Made
Preparation of Kaymak: Sorted and cleaned wheat and chickpeas are soaked. The next day, pieces of meat and the soaked material are placed in a pot, salt is added and placed in the neighborhood oven in the evening. Take it out of the oven early in the morning. The bones of the meat are separated and the meat is pounded with a large wooden spoon until the grains are crushed. Cream is added while beating. On the other hand, sauce is prepared by adding red pepper and black pepper to the heated butter. Squeeze lemon over the kashk on a serving plate to absorb the oil. It is served by pouring the prepared sauce over it.
Source: Afyonkarahisar Local Flavors, Afyonkarahisar Governorship Provincial Culture and Tourism Directorate Promotional Publications, Ankara 2018
