Keskek (Wheat Berry and Meat Porridge)

A rich Anatolian classic where fiber-dense wheat berries and chicken are slow-cooked and whipped together for a high-protein, nourishing meal.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 1 cup dry wheat berries, soaked overnight (180 g) · 598 kcal in the whole recipe
• 500 g (1.1 lbs) skinless boneless chicken thighs · 720 kcal in the whole recipe
• 1 small onion (100 g) · 40 kcal in the whole recipe
• 1.5 tbsp butter (20 g) · 143 kcal in the whole recipe
• 1 tsp salt, 1/2 tsp black pepper, 1 tsp red pepper flakes, and water

Method

1. Drain the pre-soaked wheat berries (180 g) and place them in a deep pot with the skinless boneless chicken thighs (500 g), whole peeled onion (100 g), salt, black pepper, and 6 cups of water.

   

2. Cover and cook over low heat for about 1 hour until both the wheat berries and chicken thighs become extremely tender.

   

3. Remove and discard the whole onion, then beat the chicken and wheat together vigorously with a heavy wooden spoon until a cohesive, velvety porridge texture is achieved.

   

4. Melt the butter (20 g) in a small pan with red pepper flakes until sizzled, divide the keşkek into bowls, and drizzle the infused butter on top before serving hot.

   

A Besly kitchen recipe — portions, macros and step photos by Besly.