This article was automatically translated from the original Turkish version.
Keşkek, derived from the Persian word keşk, is one of the oldest dishes in traditional Turkish cuisine. Although its origins trace back to Central Asia, its preparation evolved with the arrival of Turks in Anatolia, resulting in diverse regional variations and enriched recipes. Worldwide, keşkek is widely prepared in Iraq, Syria, Egypt, Southern Caucasus, Balkans and such as.
In nearly every region of Türkiye, keşkek is prepared not only for daily consumption but has also become a tradition for social ceremonies such as holiday, wedding, and military send-offs. In various parts of Anatolia, keşkek is also known by different names such as herse, dövme pilavı, dövme aşı, aşür, etli aşüre.
The communal preparation of keşkek by both women and men, along with the rituals surrounding its serving, is known as the Ceremony Keşkek Tradition. It is specially prepared and distributed during Circumcision ceremonies, weddings, holidays, pilgrimage visits, collective rain prayers, mevlits, in Muharrem month, auspicious occasions, and during Hıdırellez.
This tradition is observed throughout Türkiye, particularly in Çorum, Çankırı, Amasya, Sinop, Adana, Erzincan, Tokat, Tekirdağ, Aydın, Muş, Muğla, Uşak, Sivas, Kırşehir, İzmir, Uşak, Antalya, Afyonkarahisar, and Kastamonu. In rural areas, keşkek is especially prepared using the imece system. For family-specific ceremonies, the family provides the ingredients; for communal events, participants contribute according to their means. However, in all cases, the labor for imece-prepared keşkek is supplied by the community.
Every stage of preparing keşkek—such as grinding the wheat and meat together and stirring during cooking—carries symbolic meaning. If keşkek is to be prepared at a wedding home, the man sent to procure the wheat shaves carefully, wears new clothes, and brings the wheat from the city. The wheat is then brought to the wedding accompanied by davul zurna. Through these practices, the ceremony reflects social union and solidarity.
The Ceremony Keşkek Tradition was inscribed in 2011 on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity.
Keşkek (Türkiye Culture Portal)
Keşkek, a special dish, is prepared for weddings, holidays, and village auspicious occasions. Each region has its own variations of keşkek recipes. Bursa, Merzifon, Afyonkarahisar, Ağrı, Aydın, Amasya, Adapazarı, Army, and Karabük are among these regions.
One kilogram of cleaned and washed wheat is boiled in a large pot. Once the wheat is thoroughly cooked and the kernels have split open, the water is drained and the wheat is ground. Separately, one kilogram of lamb is boiled. After cooking, the meat is removed from the water and shredded into fine strands. The boiled and ground wheat is transferred to a large separate pot, and the lamb’s cooking liquid is added. The prepared meat is then mixed into the wheat and stirred continuously with a wooden spoon while being ground on the side. The mixture is cooked until it reaches a gum-like consistency. In a separate pan, butter and red pepper are sautéed. This spicy sauce is drizzled over the keşkek when served on a plate. It is served hot.
The Ceremony Keşkek Tradition
Keşkek Recipe (From the Aydın Region)
Ingredients
Preparation