Göce
Wheat (sometimes barley) with its husk pounded off and left in coarse, cracked grains. Used in dishes like aşure, soup, and keşkek; softens and thickens with long cooking. Contains gluten.
What Is Göce?
Göce is a coarsely cracked, hulled grain obtained by pounding and cleaning the outer bran of wheat (or barley in some regions) in a stone mortar or a machine. Depending on the region, it is also known as "dövme," "aşurelik buğday," or "keşkeklik buğday."
Since it has large, hard grains, it takes a long time to cook; once cooked, it softens and gives dishes a rich, thick consistency. It is one of the key ingredients of aşure, keşkek, and various grain soups.
Nutritional Values of Göce
As a grain product, göce contains high carbohydrate and some fiber; 100 grams of raw grain provides about 340 kcal of energy (the portion value drops once cooked). Since it comes from wheat, it contains gluten. Values are approximate.
How Should Göce Be Consumed?
As a filling grain, göce is consumed as part of aşure, keşkek, and soups; it is usually soaked beforehand and cooked for a long time. Since it contains gluten, it is not suitable for people with celiac disease or gluten sensitivity.
This information is general; göce is a food, not a substitute for medical treatment.
How to Choose Göce?
Good göce is dry, clean, with evenly hulled grains, and free of foreign matter or insects. Products that are damp, moldy, or contain a lot of bran/debris are not preferred.
- Should be dry, clean, and evenly hulled
- Should have no insects or foreign matter
- Should not be damp or moldy
How Is Göce Stored?
Göce is stored in a sealed jar, in a cool, dry, and dark place; moisture can cause mold, while open-hot storage can lead to insect infestation. It keeps for a long time when stored properly.
Using Göce in the Kitchen
Göce is used most in aşure, keşkek, grain soups, and some regional dishes. Since it has large, hard grains, it is usually soaked for a while and then boiled for a long time; once cooked, it softens and adds body and richness to the dish.
Why Does Göce Take So Long to Cook?
Since it has large, hard grains, it takes time for water to penetrate and soften them; this is why soaking beforehand and boiling for a long time is necessary to bring göce to the consistency needed for keşkek and aşure.
Frequently Asked Questions
Are göce and yarma the same?
They are closely related products; both are hulled and cracked wheat. Naming and grain size may vary by region, but their uses are largely similar.
Is göce used for aşure?
Yes; it is the main grain of aşure. Long cooking softens it and gives aşure body and richness; it is also used similarly in keşkek.
Is göce soaked beforehand?
Yes; since it has large, hard grains, it is usually soaked for a few hours or overnight, so it cooks more quickly and evenly.