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 frequently consumed during religious festivals, weddings or funerals.
Keşkek is very similar to the Armenian dish called harissa.
See also
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.
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