Dedebag Keskegi Description and Distinctive Features of the Product: Dedebağ Keşkeği, also known as Karacasu Keşkeği, is a traditional dish deeply rooted in the cultural heritage of the Dedebağ Plateau, a region named after a respected historical figure. This dish, bearing the same name, is prepared in memory of Dedebağ—a kind-hearted shepherd whose tomb lies on the plateau. Known for his generosity, Dedebağ would cook and share this meal with traveling caravans, the less fortunate, and orphans. Following his death, the locals and his descendants upheld the tradition by continuing to prepare and serve the dish together. Over time, this collective practice evolved into a cherished custom, with the community uniting to gather the necessary ingredients and cook Keşkek as an expression of unity and respect for his legacy. Dedebağ Keşkeği, also referred to as Karacasu Keşkeği, has been prepared for over seven centuries on the Dedebağ Plateau, where the tomb of Dedebağ is located. The official name of this plateau, as recorded in governmental documents, is also Dedebağ. Each year, during the final week of August, the event known as Dedebağ Keşkek Hayrı is held in this very area, part of the Karacasu district. The dish is made using meat from young male goats (bucks), ideally weighing around 20 kilograms. Only the meat from these bucks is used in preparing this traditional dish. As for the grain, either “aşurelik” wheat or cracked wheat is preferred. Crafting Dedebağ Keşkeği / Karacasu Keşkeği involves a time-intensive and skillful cooking process. The dish reaches its ideal state when it forms a thick, elastic paste-like texture that stretches like gum. The meat and wheat blend seamlessly into a uniform consistency without being watery. The distinct taste of the Keşkek comes from the male goat meat, which imparts a rich, savory flavor. Traditionally cooked over wood-fired flames in large copper cauldrons, the dish acquires a characteristic smoky aroma. Remarkably, the preparation method and ingredients have remained unchanged for centuries—entirely free from mechanical or electric tools, preserving its authentic essence. The defining feature of Dedebağ Keşkeği / Karacasu Keşkeği lies in its unique preparation technique, which includes the use of select ingredients and a traditional pounding method that sets it apart from other regional dishes. Production Method: Ingredients: The key components include locally raised male goat meat, cracked wheat (either aşurelik or yarma), water—ideally sourced from the region’s natural springs—and salt. Keşkek Preparation: Dedebağ Keşkeği / Karacasu Keşkeği is prepared using a simple yet balanced recipe: equal parts of goat meat and cracked wheat are combined, with salt and water added. For instance, when 20 kilograms of meat are used, the same amount of wheat is added, along with approximately 500 grams of salt. The process of preparing Keşkek begins a full day in advance. Both the meat and wheat are initially boiled in large copper cauldrons, but in separate batches. Once cooked, the meat is thoroughly cleaned by hand—removing all bones, fat, and sinews. The cleaned meat is then torn into smaller portions, again using only manual labor. Every step in the process is performed by hand, staying true to traditional methods. After boiling, the finely chopped meat and wheat are combined in a single copper cauldron, and salt is added. The mixing and pounding process involves the use of flat wooden mallets or ladles made from food-safe wood. This traditional technique, known as "keşkek dövme" (pounding keşkek), involves vigorously stirring and mashing the ingredients over an open flame until they fully blend and cook into a smooth, uniform texture. This method is one of the defining characteristics of Dedebağ Keşkeği / Karacasu Keşkeği. The dish is slowly cooked for around seven hours, during which it is constantly stirred and pounded. Through this labor-intensive communal process, the wheat and meat merge seamlessly into a dish with a stretchy, gum-like consistency. The more thoroughly the keşkek is pounded, the better the flavor becomes. Among locals, a perfectly made version is fondly referred to as "sakız gibi keşkek", meaning "keşkek like gum." When it comes to serving Dedebağ Keşkeği / Karacasu Keşkeği, it is often accompanied by a flavorful side sauce called tarator, which is prepared with fresh peppers, olive oil, and garlic. Additionally, it is customary to drizzle melted butter infused with red pepper powder on top to enhance the taste and presentation.