Keske
Here is another recipe from my mom. Keske has been made in my family for a long time, and it is obligatory for Christmas Eve and Christmas. And I sometimes make it these days because it is healthy for children and tasty and we love it.
Preparation steps
- Put the chicken to cook in a sieve and add these salts (the coconut is cooked for about 1 hour).
- Put the bag in one bowl and pour hot water over it and let it rest for an hour (1hr).
- After an hour, drain the bags and put it in the same sieve where the chicken was cooked and pour a little water, cook these bags with constant stirring for half an hour until the wheat is cooked. It depends on you how much water you like if you like to put a thick bag of less water. Your bags should look like a thick shirt.
- Take the cooked chicken out of the bowl and separate the meat from the bones and remove the skin and then chop the meat finely with your hands.
- When your bags are cooked, add the meat to the bags and mix everything well, if it is not salty enough, then add a little more salt.
- When your bags are ready to eat, melt the butter (it doesn't have to be butter, it can be any fat like lard, oil, margarine) and pour the bags with butter to make it tastier and less dry.
Serving
If you can’t find bungur (although it is found in all Turkish shops), then take the wheat grain and wash it under lukewarm water, put it to boil for 10 minutes, then cool it and grind it on a meat grinder and you get bungur.
