|
Keşkek, also known as Kashkak and Kashkek; is a sort of ceremonial meat or chicken and wheat or barley stew found in Turkish, Iranian and Greek cuisines. In 2011, Keşkek is an Intangible Cultural Heritage of Turkey confirmed by UNESCO.〔Convention for the Safeguarding of the Intangible Cultural Heritage, ''Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage'', (Nomination file 00388 )〕〔"Turkish dish and Korean tightrope walking join UN intangible heritage list", ''UN News Center'' (28 November 2011 )〕 ==History== It is documented in Iran and Greater Syria as early as the 15th century and it is still consumed by many Iranians around the world. The origins of this dish ultimately allude to Kashk, which, in 16th- to 18th-century Iran had sheep's milk added to wheat or barley flour and meat, mixed in equal parts.〔see Aubaile-Sallenave〕 Keşkek is traditional for wedding breakfasts in Turkey. Under the name of ''κεσκέκ'', ''κεσκέκι'' and ''κισκέκ'', it is a festival dish in Lesbos〔(Caragh Rockwood - Fodor's Greece 1997 )〕 and Samos〔(Γιουβέτσι με στάρι )〕 as well as among the Pontian Greeks〔(Κεσκέκ (Παραδοσιακό ποντιακό φαγητό) )〕 and in Epirus〔see Aglaia Kremezi - 'Γιουβέτσι με στάρι' ('Giouvetsi with wheat')〕 In Lesbos, keskek is prepared on summer nights when a ceremonial bull is being slaughtered, which is then cooked overnight and eaten next day with wheat.〔(Greece, by Paul Hellander, Lonely Planet series )〕 Keşkek is called "haşıl" in Northeast and Middle Anatolia regions in Turkey. In both Turkey and Iran, it is a common dish and frequently consumed during religious festivals, weddings or funerals. Keşkek is very similar to the Armenian dish called harissa. The Slavic word kasha may have been borrowed from the Persian ''kishk''〔Gil Marks, ''Encyclopedia of Jewish Food'', (p. 314 )〕 or both may be cognate with the Sanskrit word ''kashaya'' 'medicinal drink'.〔Aubaile-Sallenave, p. 109, note 7〕 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Keşkek」の詳細全文を読む スポンサード リンク
|