Keskeki

Keskeki is a traditional dish with deep roots in both Greek and Anatolian cuisine, particularly popular in Northern Greece. This dish is closely associated with festive and religious events such as weddings, baptisms, and local festivals.

Keskeki is made from cracked wheat (bulgur) and meat, usually lamb or beef. The wheat and meat are cooked together in large cauldrons for several hours until they break down and form a thick, creamy texture. Slow cooking is crucial for the success of the dish, as it allows the flavors and aromas to meld together. The spices used are typically minimal and simple, such as salt and pepper, to highlight the natural taste of the main ingredients. In some regions, cinnamon or allspice may be added for a richer aroma.

Keskeki is more than just a dish; it is a custom with strong social dimensions. Its preparation is often a communal activity involving many members of the community, strengthening bonds between them. Sharing the food symbolizes gratitude and social cohesion.

The origins of Keskeki can be traced back to Anatolia, and the tradition was brought to Greece by refugees. Today, Keskeki remains an important part of the cultural heritage in areas with Anatolian roots and in some traditions of Pontic Greeks and Cappadocians.