A delicious and wholesome Turkish celebration dish with heavenly sides...

Keskek is a ceremonial meat and wheat dish eaten in Anatolia in Turkey, traditionally cooked in huge cauldrons for weddings and other large celebrations. Marinated lamb is cooked in an aromatic broth with wheat and chickpeas, then topped with a brown butter flavoured with Urfa and Aleppo chilli flakes.

Here we’re serving it with delicious homemade Turkish flatbreads known as gozleme, made with a nigella and sesame seed dough and stuffed with leeks, red pepper paste, wild mint, sumac and more smoky Urfa chilli. On the side we’ve a cucumber yogurt sauce known as cacik and a simple Shepherd’s salad.

TOPPING SPICES: Cumin, Aleppo chilli, Urfa chilli
FILLING SPICES: Wild mint, Urfa chilli, sumac
SUMAC.
CACIK BLEND: Wild mint, black pepper
LAMB WHOLE SPICES: Cinnamon quill, bay leaves
LAMB GROUND SPICES: Black pepper, allspice, Aleppo chilli, cinnamon, coriander, cumin
PEPPER PASTE SPICES: Red pepper, Aleppo chilli, paprika, black pepper
GOZLEME SEEDS: Nigella, sesame

*Allergens

• 500g diced lamb
• 1 large onion
• 1 large leek or 1 bunch of spring onions 
• 1 cucumber 
• 4 tomatoes
• 10g bunch of parsley or mint
• 1 lemon 
• 250g natural yogurt (full fat is best)
• 100g halloumi or feta
• 90g butter
• 3 tbsp good quality olive oil
• 120g coarse bulgur wheat
• 400g tin of chickpeas
• 250g plain flour or strong white bread flour plus extra for dusting
• 1 tsp dried yeast
• 1 tsp sugar
• 50g walnuts