Keşkek
Keşkek, also known as Kashkak, Kashkek, Keške and Helîse is a sort of ceremonial meat or chicken and wheat or barley stew found in Turkish, Iranian Greek cuisine and Balkan. In 2011, Keşkek was confirmed to be an Intangible Cultural Heritage of Turkey by UNESCO. History. The first reference detected so far to the dish in a written source can be found in a copy of Danishmendname dating back to 1360. It is documented in Iran and Greater Syria as early as the 15th century and it is still consumed by many Iranians around the world. The origins of  this dish ultimately allude to Kashk, which, in 16th- to 18th-century Iran had sheep's milk added to wheat or barley flour and meat, mixed in equal parts. Keşkek is traditional for wedding meals in Turkey. Under the name of "κεσκέκ", "κεσκέκι" and "κισκέκ" (keskék, keskéki, and kiskék), it is a festival dish in Lesbos and among Pontian Greeks. In Lesbos, keşkek is prepared on summer nights when a ceremonial bull is being slaughtered, which is then cooked overnight and eaten next day with wheat. Keşkek is called "haşıl" in Northeast and Middle Anatolia regions in Turkey. In Turkey , it is a common dish and frequently consumed during religious festivals, weddings or funerals, which is also the case for Iran. The Slavic word kasha may have been borrowed from the Persian کَشک‎ : "kishk".