Preserving the Art of Central Valley Armenian Home Cooking

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Keshkag

Keshkag

This dish is also called Heriseh; perhaps that is the Turkish name. Whatever you do, don’t confuse ‘heriseh’ (wheat porridge) with ‘harissa’ (Middle Eastern spice) or you’ll really be cooked!   Print Keshkag from the Fresno Dorcas Guild Cookbook (1945) Ingredients1 cup dzedzads (peeled wheat)2 […]