Herise (Keşkek)


More than 4 people

2 water glass dovme                    

1 lamb collar or chicken

10 s u glass of water

3 tablespoons butter

3 onions (chopped )

1 sweet spoon cumin

1 tea spoon salt

Over it:

4 tablespoons butter

1 tea spoon cumin (1 sweet spoon according to taste)


Shell the dovme, wash, wet in water in the evening. Wash the chicken or collar in the morning. Put it in the braiser with water and dovme. Cook it over a medium heat until meat and dovmes become soft. Take the meat from inside, shred it without cooling, put it in the braiser again. In a separate place, roast the onion with oil, mix the cumin, add to the boiled meat. Temper it by grinding with the wooden ladle. Take it to the plate, stir the butter on it, sprinkle some cumin, and take it to the table.

Eventhough, the root of Herise, Beaten meat or chicken rice on Central Asia, it was considered appropriate to take part in the Seljuk period kitchen as it was lost in the works of the period. It is mentioned in the works of Mevlana (Fih-i Mafih: 266) and Seljuknames. Nowadays, this is a wedding and ceremony dinner in many parts of Anatolia.