Keşkek

Kashkak, kishkak, kashkek, kashkeg, etc. is a sort of meat and wheat or barley stews found in Turkish and Armenian 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.

In Armenian cuisine, it is considered a kind of herissa and is usually made with chicken.

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.