A ceremonial Anatolian dish that pounds wheat and meat together until creamy, then finishes the bowl with melted butter and red pepper.
30 min prep 197 min cook 553 min rest
Keeps the screen on · step-by-step guide · built-in timer
Cook wheat and meat for 3 hours.
Beat the mixture for 15 minutes.
Serve with butter and pepper.
Eti liflerine ayırıp buğdayla 15 dakika dövün.
Kıvamı koyuysa sıcak suyla açın, dibi tutmasın diye sürekli karıştırın.
Tereyağını pul biberle 2 dakika köpürtüp keşkeğin üstüne dökün.
Keşkeği 5 dakika dinlendirip sıcak servis edin.
💡 Tip: Do not start pounding before the wheat fully opens; otherwise the grains stay chewy.
🍽️ Serving suggestion: Serve hot by drizzling with chili butter.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~460
kcal calories
28
g protein
52
g carbs
16
g fat
0.4g
Sugar
8g
Fiber
121.9mg
Sodium
10.1g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Very filling, for a really hungry day
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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