Keşkek
From Wikipedia, the free encyclopedia
Kashkak, keşkek, kashkeg, kishkak, kashkek, etc. is a sort of meat and wheat or barley stew found in Turkish cuisine.
The word kashkak is a Persian diminutive of kashk, to which it is related. It is documented in Iran and Greater Syria as early as the 15th century, but is no longer eaten there. Keşkek is a wedding breakfast for Anatolia in Turkey.
Keşkek is called "Haşıl" in Northeast and Middle Anatolia regions in Turkey. It is a common meal. It is cooked most of the time during religious fests, weddings, funerals.
[edit] Bibliography
- Françoise Aubaile-Sallenave, "Al-Kishk: the past and present of a complex culinary practice", in Sami Zubaida and Richard Tapper, A Taste of Thyme: Culinary Cultures of the Middle East, London and New York, 1994 and 2000, ISBN 1-86064-603-4.
|
||||||||||||
 |
This Turkish cuisine-related article is a stub. You can help Wikipedia by expanding it. |
