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Meat and wheat pulp

keskek

Directions

  1. Slice the meat in medium size pieces.
  2. Sautee in a large saucepan.
  3. Add plenty of water and add the bones the onions, salt and pepper.
  4. Let the meat melt for at least 4 hours.
  5. Remove bones.
  6. Wash the wheat and add it in the saucepan.
  7. Boil the mixture again in low temperature until the meat and the wheat make a pulp and cannot be distinguished.
  8. Push the mixture into the bottom of the saucepan if necessary in order to melt it easily.
  9. When the mixture has melt sautee it with fresh sheep’s butter and serve.

 Also known as “Keskeki”. Traditional dish served on the 15th of August.

Ingredients

  • 1 kg beef
  • 1 kg of meat (lamp, goat, sheep)
  • 2 medium sized bones
  • 4 medium sized onions
  • 1/2 kg wheat (with its husk removed)
  • salt
  • pepper
  • Olive oil (1tea cup)
  • Fresh butter (sheep’s butter preferred)

Source: Greek-Recipe.com

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