Keşkek: Difference between revisions
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==History== |
==History== |
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It is documented in [[Iran]] and [[Greater Syria]] as early as the 15th century and it is still consumed by many Iranians around the world. The origins of this dish ultimately allude to |
It is documented in [[Iran]] and [[Greater Syria]] as early as the 15th century{{Citation needed}} and it is still consumed by many Iranians around the world. The origins of this dish ultimately allude to |
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[[Kashk]], which, in 16th- to 18th-century Iran had [[sheep's milk]] added to wheat or barley flour and [[meat]], mixed in equal parts.<ref>see Aubaile-Sallenave</ref> |
[[Kashk]], which, in 16th- to 18th-century Iran had [[sheep's milk]] added to wheat or barley flour and [[meat]], mixed in equal parts.<ref>see Aubaile-Sallenave</ref> |
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Keşkek is traditional for wedding |
Keşkek is traditional for wedding meals in Turkey. Under the name of ''κεσκέκ'', ''κεσκέκι'' and ''κισκέκ'', it is a [[festival]] dish in [[Lesbos]]<ref>[https://books.google.com/books?id=4sWAK2WA4c0C&q=keskek&dq=keskek&hl=en&ei=Qy7dTs6JEsSM4gSh9oGnBA&sa=X&oi=book_result&ct=result&resnum=8&ved=0CFEQ6AEwBw Caragh Rockwood - Fodor's Greece 1997]</ref> and among [[Pontian Greeks]]<ref>[http://www.womenonly.gr/article.asp?catid=13762&subid=2&pubid=102950665 Κεσκέκ (Παραδοσιακό ποντιακό φαγητό)]</ref>. In [[Lesbos]], keskek is prepared on summer nights when a ceremonial bull is being slaughtered, which is then cooked overnight and eaten next day with wheat.<ref>[https://books.google.com/books?id=NusCmIGiCg8C&pg=PA604&dq=keskek+lesbos&hl=en&ei=wY_fTs6AEsfU4QSBpuHmBg&sa=X&oi=book_result&ct=result&resnum=5&ved=0CEMQ6AEwBA#v=onepage&q=keskek%20lesbos&f=false Greece, by Paul Hellander, Lonely Planet series]</ref> |
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Keşkek is called "haşıl" in Northeast and Middle Anatolia regions in Turkey. In |
Keşkek is called "haşıl" in Northeast and Middle Anatolia regions in Turkey. In Turkey, it is a common dish and frequently consumed during religious festivals, weddings<ref>http://www.unesco.org/archives/multimedia/document-2242</ref> or funerals, which is also the case for Iran. |
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Keşkek is very similar to the [[Armenian cuisine|Armenian]] dish called [[Harissa (dish)|harissa]]. |
Keşkek is very similar to the [[Armenian cuisine|Armenian]] dish called [[Harissa (dish)|harissa]]. |
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The [[Slavic languages|Slavic]] word [[kaša|kasha]] may have been borrowed from the Persian ''kishk''<ref>Gil Marks, ''Encyclopedia of Jewish Food'', [https://books.google.com/books?id=ojc4Uker_V0C&pg=PA146 p. 314]</ref> |
The [[Slavic languages|Slavic]] word [[kaša|kasha]] may have been borrowed from the Persian ''kishk''<ref>Gil Marks, ''Encyclopedia of Jewish Food'', [https://books.google.com/books?id=ojc4Uker_V0C&pg=PA146 p. 314]</ref> |
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==See also== |
==See also== |
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Revision as of 12:41, 24 November 2020
| Ceremonial Keşkek tradition | |
|---|---|
 | |
| Country | Turkey |
| Reference | 388 |
| Region | Europe and North America |
| Inscription history | |
| Inscription | 2011 (6th session) |
Keşkek, also known as Kashkak and Kashkek, is a sort of ceremonial meat or chicken and wheat or barley stew found in Turkish, Iranian and Greek cuisines.
In 2011, Keşkek was confirmed to be an Intangible Cultural Heritage of Turkey by UNESCO.[1][2]
History
It is documented in Iran and Greater Syria as early as the 15th century[citation needed] and it is still consumed by many Iranians around the world. The origins of this dish ultimately allude to Kashk, which, in 16th- to 18th-century Iran had sheep's milk added to wheat or barley flour and meat, mixed in equal parts.[3] Keşkek is traditional for wedding meals in Turkey. Under the name of κεσκέκ, κεσκέκι and κισκέκ, it is a festival dish in Lesbos[4] and among Pontian Greeks[5]. In Lesbos, keskek is prepared on summer nights when a ceremonial bull is being slaughtered, which is then cooked overnight and eaten next day with wheat.[6]
Keşkek is called "haşıl" in Northeast and Middle Anatolia regions in Turkey. In Turkey, it is a common dish and frequently consumed during religious festivals, weddings[7] or funerals, which is also the case for Iran.
Keşkek is very similar to the Armenian dish called harissa.
The Slavic word kasha may have been borrowed from the Persian kishk[8]
See also
References
- ^ Convention for the Safeguarding of the Intangible Cultural Heritage, Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage, Nomination file 00388
- ^ "Turkish dish and Korean tightrope walking join UN intangible heritage list", UN News Center 28 November 2011
- ^ see Aubaile-Sallenave
- ^ Caragh Rockwood - Fodor's Greece 1997
- ^ Κεσκέκ (Παραδοσιακό ποντιακό φαγητό)
- ^ Greece, by Paul Hellander, Lonely Planet series
- ^ http://www.unesco.org/archives/multimedia/document-2242
- ^ Gil Marks, Encyclopedia of Jewish Food, p. 314
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. excerpts
External links
- Cooking keskek in Lesbos
- Cooking keskek for the Bull's Festival in Ayia Paraskevi, Lesbos in 1996
- A plate of Turkish chickpea keşkek in Merzifon on the Black Sea coast.
