Keşkek (Slow-cooked Lamb and Farro Stew) is a traditional Turkish recipe for a classic slow-cooked stew of lamb and grains (typically farro wheat or barley) served with a spiced butter sauce. The full recipe is presented here and I hope you enjoy this classic Turkish version of: Slow-cooked Lamb and Farro Stew (Keşkek).
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This is a classic Turkish stew (the modern version originating in Anatolia) that is often served for weddings. As a dish, it has a 3000 year pedigree. It’s a humble fusion of grain and meat, slow-cooked until it becomes creamy, hearty, and deeply satisfying.
Depending on the precise recipe it's prepared with barley, cracked wheat or farro (a grain of any of three species of hulled wheat, namely einkorn, emmer, or spelt, sold dried).
In many cultures across Anatolia, Iran, the Caucasus, and parts of the Levant, keshkek is a ceremonial, communal food with roots reaching deep into antiquity. Though the precise origin is contested, many food historians trace keshkek back to ancient Mesopotamian and Near Eastern grain-meat porridges.
Today, though the barley version is prepared the farro version is the most preferred one in Turkey, which fits well with the ancient origins of the dish.
Ingredients
1 large onion (about 300g), coarsely chopped
500g bone-in lamb cut into 5cm pieces
4 tbsp butter
675g farro (you can also use cracked wheat or pearl barley)
2l water (plus more, if needed)
2 tbsp salt
2 tsp ground black pepper
For the Serving Sauce:
4 tbsp butter
2 tsp ground cumin
2 tsp paprika
1/2 tsp ground black pepper
1 tbsp water
Method:
Set a large pan over medium heat. Add 4 tbsp butter and when melted use to fry the onion until softened (about 5 minutes).
Add in the lamb pieces and cook, stirring occasionally, until the meat starts to brown, (about 8–10 minutes).
At this point add the farro, water, salt, and black pepper to the pot. Bring the mixture to a boil, then lower the heat to a simmer. Cover and cook for about 90 minutes, stirring occasionally and adding water if the mixture becomes too dry. The farro should be very soft, like a thin porridge by then end of cooking.
Remove the pan from heat then carefully remove the lamb bones. Using a wooden spoon, vigorously beat the dish to create a creamy texture. The lamb should shred to mix with the farro.
For the Butter Sauce: In a small pan, melt 4 tablespoons of butter over low heat.
Stir in the cumin, paprika, black pepper, and 1 tablespoon of water. Cook until the mixture just starts to sizzle, taking care not to let the butter burn.
Spoon the keşkek onto plates or a communal serving dish. Drizzle generously with the warm butter sauce and bring to the table.
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