Keşkek is a beloved Anatolian wedding dish, a hearty meal made by cooking wheat and lamb for hours, then beating them together until smooth and thick. It is served hot with a browned butter and red pepper topping.
Put the lamb, onion, salt, and six 200 ml measures of water in a large pot. Cover and simmer over medium heat for 90 minutes, until the meat pulls easily from the bone.
Drain the hulled wheat berries and add them to the lamb. Pour in the remaining water and cook, covered, over medium-low heat for another 90 minutes. The wheat should be completely tender and most of the liquid absorbed.
Remove and discard the bones. Beat the lamb and wheat with a wooden spoon or mixer beater for at least 30 minutes, until smooth, thick, and sticky. The mixture should be thick enough not to run off a spoon.
Transfer the wheat and lamb mixture to a serving platter and smooth the surface. Melt the butter in a small skillet, stir in the red pepper flakes, and remove from the heat before it boils.
Drizzle the pepper butter over the porridge and serve hot. Add the topping just before serving, or it may solidify on the surface.
Store in a covered container in the refrigerator for up to 3 days or freeze for up to 2 months. Thaw overnight in the refrigerator. Reheat over low heat, stirring constantly and adding a little water, or the bottom may scorch. Contains wheat and milk; check packaged ingredients for other allergens.
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