Kashkak

Kashkak

Kashkak, keşkek, kashkeg, kishkak, kashkek, etc. es una especie de plato estofado que contiene carne (generalmente de cordero) y granos de trigo o centeno puestos en remojo previamente. Es un plato que se encuentra en la cocina turca así como en otras cocinas del Cáucaso. La palabra kashkak proviene del persa diminutivo de kashk que corresponde a una familia de alimentos lácteos. Es un plato que suele servir en las grandes festividades familiares como las celebraciones matrimoniales, los banquetes, etc sobre todo en la región de Anatolia. Los restaurantes elegantes de turquiía suelen servir este plato a los turistas. Se suele servir espolvoreado con canela.

Bibliografía

  • Françoise Aubaile-Sallenave, "Al-Kishk: the past and present of a complex culinary practice", in Sami Zubaida and Richard Tapper, A Taste of Thyme: Culinary Cultures of the Middle East, London and New York, 1994 and 2000, ISBN 1-86064-603-4.

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