Keşkek
Keşkek is one of the indispensable ceremonial dishes of weddings, festivals and special occasions in Çorum and across Anatolia. In Çorum, the İskilip Ramazan Keşkeği, unique to the İskilip district, additionally holds geographical indication status.
History
Keşkek is regarded as one of Anatolia’s oldest dishes, and its preparation often rests on collective effort and the tradition of communal labour (imece). The process, from pounding the wheat to cooking it, is carried out together especially at weddings. A notable local example of this tradition, İskilip Ramazan Keşkeği, has earned geographical indication registration for its regional identity.
How it’s made
The two core ingredients of keşkek are cracked wheat and meat. In broad terms:
- The wheat is pounded and prepared in advance.
- Wheat and meat are cooked together for a long time in large cauldrons.
- During cooking the mixture is pounded and crushed with wooden mallets until it reaches the right consistency, continuing until the meat shreds and merges with the wheat.
It is commonly served with melted butter drizzled over the top. The cooking and pounding times are said to be long, with the consistency adjusted by skilled hands.
Cultural significance
Keşkek is more than a dish; with its spirit of shared labour and communal preparation, it symbolises the coming together of the community. The tradition of taking turns to pound the wheat at the cauldron during weddings is a tangible expression of solidarity. The geographical indication status of İskilip Ramazan Keşkeği records the regional authenticity of this tradition.