As a part of the Mugla province, Marmaris is home to much of the savory dishes from Mugla. Marmaris inherits the most common varieties of dishes created with vegetables and legumes, most often found in the Mugla area.
A very popular dish, quite different in taste than what many western countries are used is Keşkek (pronounced ‘keshcake’). This particular dish is usually made for celebrations such as weddings, New Years and the like. It is quite a simple dish to make and actually quite healthy due to the amount of wheat used in the recipe. It you wish to opt in to try something from these parts of the globe, something quite simple yet rather filling, why not try Keşkek!
1/2 kg White (husked wheat)
1 kg whole chicken or, 1 kg lamb
Water (about 8 glasses)
In a large pot boil 1kg of wheat extracted and washed. After it has been boiled well. Filter the water from the wheat in a siv and crush the wheat. In a separate pot of boiling meat (chicken or lamb) remove from meat broth and separate the meat in very thin strands. In a separate pot, mix the meat broth with the crushed wheat. After adding sufficient meat broth, add the strands of meat into the crushed mixture. Continue to crush the mixture as you mix it all up on low heat until the mixture forms a gummy texture.
To serve, place portions on plates and pour melted butter and crushed red pepper (red pepper granules) sauce-like to taste and serve hot.
This is the Mugla version. In other parts of Turkey such as Elazig, they also add white onions, dried beans, and tomato paste to the recipe.
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