The Essential Dish of Weddings and Celebrations
Çarşamba Keşkeği is a traditional dish from the Çarşamba district of Samsun, made by boiling cracked wheat and meat together for hours and then pounding them into a thick, hearty mash. Following an application by the Çarşamba Municipality, it was registered as a Protected Geographical Indication by the Turkish Patent and Trademark Office (Registration No. 1495).
Preparation
Cracked wheat and meat on the bone are simmered together for hours in large cauldrons. The meat is pounded with a wooden mallet until it nearly merges with the wheat, giving the dish its characteristic coarse, thick texture. It is served hot, generously drizzled with melted butter and, optionally, red pepper flakes.
Cultural Significance
In Çarşamba, keşkek is more than a dish - it is a shared tradition central to weddings, circumcision feasts and religious holidays. Neighbors or villagers gather to cook it together in large cauldrons, making it a symbol of solidarity and community. This distinctive way of preparing and serving it sets it apart from keşkek variants found elsewhere in Turkey.