Keskek (hulled wheat and mutton neck purée)

Ingredients

• 1 tablespoon sunflower oil
• 1/4 tablespoon salt
• 3 tablespoons margarine
• 2 large onions
• 1/2 tablespoon cinnamon
• 1000 gr. mutton neck
• 1000 gr. soft, white wheat

Directions

355 cal (6 servings)

Soak wheat in cold water and allow to stand for 8 hours. Put the wheat, the mutton neck cut into 4-5 pieces, and enough water to cover, into a saucepan, and boil till the wheat and meat become tender. Strain the necks and bone them. After straining the wheat, add the meat and salt and blend well with a wooden spoon. Dice the onions and saute in sunflower oil till golden. Drain the onions and add to the meat and wheat, adn blend with a wooden spoon till the mixture becomes pasty. Top with melted butter and cinnamon before serving.

Kashkek is a traditional Turkish dish which is still served, especially at wedding feasts, in many regions in Anatolis, and more recently, in luxurous restaurants which serve Turkish specialities and have included kashkek on their menues.