Preserving the Art of Central Valley Armenian Home Cooking

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!

 

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Keshkag

from the Fresno Dorcas Guild Cookbook (1945)

Ingredients

  • 1 cup dzedzads (peeled wheat)
  • 2 cups shredded cooked chicken
  • 5 cups chicken broth
  • 1 onion, chopped
  • 1/4 cup butter

Instructions

  • Wash and soak wheat in hot water overnight. Drain wheat and place in large saucepan. (This is what dzedzads look like. You can substitute barley if you don’t have access to an Armenian or Middle Eastern market.)
  • Add onion, chicken, broth, salt, and pepper. Cook on low heat until wheat is tender. Add more water, if necessary.
  • Beat with a spoon until mixture is smooth. (Do not start the Anger Management program until nearly all of the moisture has cooked off. Burning yourself with splattering broth will only make you more angry.) 
  • Pour melted butter and paprika over the keshkag before serving.

 



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