Keşkek (Herse)
Keşkek, one of the oldest dishes of traditional Turkish cuisine, takes its place among the local dishes of many provinces such as Sivas, Manisa, Edirne, Sinop, Samsun, Tokat and Muş. Having an important place in the cuisine of Muş, keskek has been an indispensable dish for weddings, feast tables and crowded dinners for many years. Prepared by cooking the wheat and meat until they are well blended, the muş style keşkek includes boiled chickpeas, unlike the keskek made in other regions. Its flavor doubles with the butter drizzled on it after cooking. You should definitely try the Mus-style keşkek, which takes a long time to make, but makes a difference with it's taste.
