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Traditionally cooked in giant cauldrons over large wood fires, Sindirgi Keskek is beaten with arm power to a gum-like consistency. The chicken or red meat added integrates completely with the wheat fibers. You can find the locations where chefs prepare this dish in the town center on the Map tab. Reflecting the heart of Sindirgi culture, this dish is a living example of the Keskek tradition on the UNESCO heritage list.
The red pepper butter sauce poured over it completes the flavor of the dish. Its difference from other regions in Türkiye lies in the length of the beating time and the complete crushing of the wheat.
Ingredients
- 1 kg whole wheat berries
- 700 g fibrous beef or chicken breast
- 3 tablespoons butter
- 1 tablespoon pepper paste
- Salt and water
Preparation
- Soak the wheat overnight and boil it with plenty of water in a large cauldron the next day.
- Boil and shred the meat separately, then add it to the boiling wheat.
- When the wheat and meat are completely soft, mash them with a special Keskek mallet until it reaches a gum-like consistency.
- Place on a serving plate and drizzle with pepper paste sauce heated in butter.
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3
Food
Sindirgi Yagcibedir Stew
This stew, one of the most famous local meat dishes of the Sindirgi district, is cooked slowly in clay pots. It is usually served at local events and to special guests as part of Balikesir culinary culture.
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Sindirgi Hosmerim Dessert
Hosmerim, produced from fresh cheese curd, is a very light and famous cheese dessert made in Sindirgi and its surroundings for centuries. Although known throughout Balikesir , it is produced in Sindirgi using completely natural farm milk.
Food
Sindirgi Cansa Soup
This is a nutritious soup consisting of a combination of dough and lentils, drunk during the winter months in the villages of Sindirgi . This soup, barely known in neighboring districts, is an original example of rural Balikesir cuisine.