|Ceremonial Keşkek tradition|
UNESCO Intangible Cultural Heritage
A Keşkek meal from Tokat, Turkey
|Region||Europe and North America|
|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.
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 Kashk, which, in 16th- to 18th-century Iran had sheep's milk added to wheat or barley flour and meat, mixed in equal parts. Keşkek is traditional for wedding breakfasts in Turkey. Under the name of κεσκέκ, κεσκέκι and κισκέκ, it is a festival dish in Lesbos and Samos as well as among the Pontian Greeks and in Epirus
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.
Keşkek is called "haşıl" in Northeast and Middle Anatolia regions in Turkey. In both Turkey and Iran, it is a common dish and frequently consumed during religious festivals, weddings or funerals.
Keşkek is very similar to the Armenian dish called harissa.
The Slavic word kasha may have been borrowed from the Persian kishk or both may be cognate with the Sanskrit word kashaya 'medicinal drink'.