Samsun Keşkek

The Dish of Weddings and Celebrations

Keşkek is known across many regions of Turkey, but in Samsun it is kept alive through its own cooking tradition — a hearty dish made by slow-cooking pounded wheat together with meat until they blend into one. In Samsun, it is traditionally prepared in large cauldrons for communal gatherings such as weddings, circumcision feasts and religious holidays, turning the dish into a shared community tradition.

How It's Cooked

Pre-soaked wheat is simmered for hours together with chicken or lamb; during this process the meat fibres break down and blend with the wheat, forming a smooth, thick mixture. Traditionally, it is beaten with large wooden or metal mallets, which gives keşkek its distinctive texture. When served, it is drizzled with melted butter and sometimes a sprinkle of red pepper flakes.

Its Social Meaning

In Samsun, cooking keşkek is not just about preparing a meal — it means the neighbourhood or village community coming together to carry out a preparation process that can take many hours. In this sense, keşkek is one of the most tangible reflections of local solidarity and the culture of sharing, expressed at the table.