Amasya keşkek (slow-baked wheat and lamb)
Ingredients
- 1,000 gPounded wheat (dehulled wheat berries)
- 500 gDiced lamb
- 200 gBeef bone marrow
- 200 gLamb tail fat
- 100 gChickpeas
- 30 gFenugreek (çemen)
- 30 gTomato paste
- 10 gSalt
- 4,000 gWater
The source does not say how many it serves. Amounts are the whole recipe as written; no serving count was made up.
Grams are the real measure. Glasses and spoons are approximate and vary by ingredient. 1 Turkish glass is 200 ml.
Allergens
Allergen information is not complete yet.
Worked out from the ingredients. It does not cover contact in your kitchen.
Cross-section
- Water66%
- Pounded wheat (dehulled wheat berries)16%
- Diced lamb8%
- Beef bone marrow 3%
- Lamb tail fat 3%
- Chickpeas 2%
- Fenugreek (çemen) 0%
- Tomato paste 0%
- Salt 0%
Ingredients by weight, heaviest at the bottom.
Method
Put the wheat, meat, fenugreek, chickpeas, tail fat, salt, bone marrow and water into a clay pot. Close the lid.
Bake in a wood-fired stone oven for at least 12 hours. Fat collects on top.
12 hIf you like, mix the collected fat with the tomato paste and hot water to make a sauce.
Serve the keşkek in a deep plate and pour the sauce over it if using.
Where this recipe comes from
Official: based on a registration or official record.
- TÜRKPATENT Coğrafi İşaret Portalı, tescil no 1183 (Yeşilırmak Havzası Kalkınma Birliği)Accessed: November 3, 2026
Last changed: November 1, 2026