Keşkek is a classical wedding dish in almost all parts of Anatolia. Traditionally it is made with lamb’s neck, however this is a lighter alternative that uses chicken.
2 cups Wheatberry
2 pieces of chicken breast (without the skin)
2 pieces of chicken thighs (boneless, and trimmed from excess fat and nerves)
10 cups Water
1 tsp. Cumin
2 tsp. Salt
2 tbsp. Butter
1 tsp. Cayenne pepper
Wheatberries are washed and soaked in water overnight. Next day, wash the chicken and place in a large pot together with water, salt and soaked wheatberries. Cook the chicken and wheatberries over medium heat until softened. Take out the whole chicken pieces and while they are still hot, pull to shreds then place back in the pot. Add the cumin. Start pounding the wheatberries and chicken with a wooden spoon, over low heat. Continue this process until the wheatberries are crushed and mixed in with the chicken shreds. Continue pounding until “keşkek” reaches a thick porridge-like consistency. Transfer to a large platter. In a small pan, melt the butter, add the cayenne pepper, once mixed, pour over the “keşkek” and serve.