Keşkek

Keşkek, also known as Kashkak or Kashkek, is a cherished ceremonial dish made from meat or chicken stewed with wheat or barley. This dish holds a prominent place in Turkish, Iranian, and Greek cuisines, and in 2011, UNESCO recognized Keşkek as an Intangible Cultural Heritage of Turkey, underscoring its cultural importance.

Keşkek boasts a rich history dating back to the 15th century in Iran and Greater Syria, where it was traditionally enjoyed and continues to be a favorite among Iranians worldwide. In Turkey, Keşkek is a staple at wedding breakfasts and is often prepared for special occasions. Similarly, in Greece, particularly in regions like Lesbos and Samos, as well as among Pontian Greeks and in Epirus, Keşkek is a festival dish. On the island of Lesbos, for example, Keşkek is made during ceremonial events where a bull is slaughtered and cooked overnight, ready to be savored with wheat the following day.

In Turkey, Keşkek is also referred to as "haşıl" in the Northeast and Middle Anatolia regions. It is a dish that unites people during religious festivals, weddings, and even funerals in both Turkey and Iran. Keşkek shares similarities with the Armenian dish harissa, and it is interesting to note that the Slavic word "kasha" may have its origins in the Persian term "kishk."

Whether it accompanies a festive celebration or a solemn gathering, Keşkek remains a dish that embodies tradition, community, and a rich culinary heritage.