Keške, češke, keskek - there are various names for this Eastern dish, which is prepared with chicken and wheat, or a mixture of wheat and barley. It is necessary to cook it for a long time, some say even a whole day, in the end the meat would be left without bones and skin, in "fronkles" that would completely fall apart when mixed and unite with the cooked wheat.
As I wanted to try this dish, but not to cook it for so long, to have a smaller amount of everything for the first time, I used boneless chicken and peeled barley (gershlu). This is a much faster way for those who do not have a Smederevac, so they can simmer slowly at the end of the stove until everything is dissolved.
In Serbia, this dish is prepared in its southwestern part and is served topped with melted old cream. You can cook it the day before, if necessary, reheat it in melted butter. If serving immediately, pour melted butter over it and serve with a seasonal salad.
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Keške, češke, keškek - Javorka Filipović - Recipes and Cookbook online
Keške, češke, keškek - there are various names for this eastern dish that is prepared with chicken and wheat, or a mixture of wheat and barley.
- 200 g of peeled barley (gerschl)
- 400 g of boneless chicken (karabatak)
- water (if needed)
- 1 tablespoon of coconut oil
- salt (to taste)
- pepper (to taste)
- In the evening, soak Gershl in cold water and leave it overnight.
The next day, drain the water and throw it away.
Put 1 tablespoon of coconut oil in a larger and deeper pan and arrange the chicken on the bottom. Put the drained gerschla on top and pour water so that it is about 2 fingers above the contents. - Turn on the hotplate, wait for it to boil, reduce to the lowest temperature and let it cook. I have settings 1-6 on my stove, I've been cooking on 2 all the time.
- During cooking, do not stir anything, occasionally check whether there is water and if necessary add a smaller amount, just so that the dish is in water and does not burn.
- After 3 hours of cooking, you will get slimy contents with meat that has already been cooked. Then vigorously stir in a clockwise direction with a food processor until the meat is completely disintegrated and begins to combine with the cooked gerschl. Only then, if necessary, add salt and pepper to the dish.
- Turn off the stove and leave the food on it. After about 15 minutes, you can serve the cookies.
Melt some butter and pour it over the dish before serving.
Cool the rest of the dish, leave it in the refrigerator and, if necessary, reheat it on heated butter.
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