Kashkek (Wheat Puree)
Kashkek (keşkek) is another traditional Turkish dish that is usually served in big gatherings. It is usually served with meat, like gravy. It's texture is a little thicker than the gravy.
The preparation is tedious and takes some time. At least I was thinking that way, and did not even try earlier. Last month, when I was talking to my mom, she gave me this recipe. It is really easy. You cook the wheat slowly, add cold water when necessary, and do your other tasks.
It takes long time to cook though. It has two cooking steps. Each step takes about 5 hours. (I learned it by experience, my mom did not give me a time frame. As usual!) You can probably cheat and use a pressure cooker to reduce cooking time, however the taste may not be same.
In my first try, instead of kashkek, I had overcooked barleys. I started cooking around 9 P.M. and it was a mistake. By 11 P.M. I was exhausted and turned off the stove. In the morning I was impatient and cooked only for 3 more hours, that was the second mistake.
After that semi-disaster experience I check the recipe with my mom again, and learned the approximate time frame. For the second try, I decided to start cooking it at least 5 hours before going bed. This time it worked.
One important point I did not mention above, never stir wheat once you add water.
Ingredients:
2 cups of wheat
1 tbsp butter
1 tbsp cooking oil (you can replace it with butter)
medium size onion
salt
2 tbsp butter (optional)
chilli pepper (optional)
1. Wash wheat with warm water several times.
2. Sautee wheat in butter and cooking oil at medium heat.
3. Add whole skinned onion.
4. Reduce the heat to minimum, and add cold water until it covers and passes 1/2 inch above the surface of barley.
5. Cook it slowly.
6. When the water is gone add more cold water to keep wheat submerged. (Usually 1 cup of water is enough)
7. Repeat this cycle 4 times.
8. After adding the water fourth times, wait till half of the water is gone, and turn off the stove. Keep the cooker at room temperature for 10-12 hours.
9. After 10-12 hours, add water again start cooking at minimum heat.
10. When the water is gone add more cold water to keep wheat submerged.
11. Repeat this cycle 4-5 times, until the wheat became really soft.
12. When the water is almost gone, close the stove and blend everything using a mixer.
13. For the sauce, in a small frying pan, melt the butter and sautee chilli pepper.
This Glutton Cat is amazing, I loved it all :))