Traditional Turkish Village Dishes: Keshkek (Harees) & Walnut Chorek

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil has a higher smoke point, while sunflower oil is less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers similar creaminess with more protein.

bay leaves

💰Cheaper: dried basil

Dried basil can provide a different but pleasant flavor.

Soak 1.5 cups spurled barley and a handful of chickpeas in warm water for one hour (overnight is better).

Wash and drain the soaked barley and chickpeas.

Add the barley and chickpeas to a pressure cooker and cover with about 1.5 liters of water.

Boil for 5 minutes, then let it sit for 2 hours until the barley softens.

Add 3 chicken drumsticks and 2 tsp salt, then add more water to cover the ingredients.

Cook in the pressure cooker for about 45 minutes.

Remove the chicken pieces and separate the meat from the bones and skin.

Mix the barley and chicken together until it becomes a sticky, puree-like consistency, using large spoons for mixing.

Prepare a sauce by melting butter with 1 tbsp of tomato paste and a little vegetable oil, cooking for 30-45 seconds, then adding paprika.

Serve the Keshkek with the sauce poured over it.

Cooking Techniques

Equipment Needed

Spice Level: