Keşkül
 Turkish keşkül with cracked walnuts on it. | |
| Type | Pudding |
|---|---|
| Place of origin | Turkey |
| Main ingredients | Almonds, milk |
| Similar dishes | Muhallebi[1][2] |
Keşkül (Turkish: keşkül) is an almond-based milk pudding found in the middle east and Afghanistan.[3][2][4] Usually served in a bowl and eaten with a spoon, it is often garnished with coconut shaving or pistachio nuts and is off-white in colour. Occasionally, egg yolks, starch can also be added for texture.
Etymology
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The dish's name is derived from the Ottoman Turkish idiomatic expression "keşkül-i fukara" meaning "beggar's bowl". The word keşkül and its respective idiom is ultimately traced back to Persian kaşkūl (كشكول), meaning "beggar" or "beggar's bowl". The oldest written usage of the word in a Turkic language is traced backed to Franciscus a Mesgnien Meninski's Thesaurus. According to Meninski the word originally meant poculum or scyphus. The usage of the word to indicate the dessert is first attested in Şemseddin Sami's 1900 work Kamûs-ı Türkî.[5]
Regional varieties
[edit]Kishk al-Fuqara' (Arabic: كشك الفقراء, lit. 'poor man's kishk', likely derived from keshkul[6][7]) is a Syrian variety made with almond milk and whole fat milk flavored with rose water, mastic (plant resin), and salep.[1][2][7] In Lebanon, the name refers to a type of cheese.[6]
See also
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References
[edit]- ^ a b "عن الحراق إصبعه والباشا وعساكره وكشك الفقراء... من أين يأتي السوريون بأسماء أطباقهم؟" [From Harraq Isba'o, Pasha and his soldiers, and Koshk Al-Fuqara'... Where do Syrians get the names of their dishes from?]. Raseef22 (in Arabic). 25 June 2017. Retrieved 23 March 2026.
- ^ a b c Davidson, Alan (2014). The Oxford Companion to Food. Oxford University Press. ISBN 978-0-19-967733-7. Retrieved 23 March 2026.
- ^ Walker, Harlan (1993). Spicing Up the Palate. Prospect Books. ISBN 978-0-907325-50-5. Retrieved 23 March 2026.
- ^ Başan, Ghillie; Başan, Jonathan (1997). Classic Turkish Cookery. Tauris Parke Books. p. 191. ISBN 978-1-86064-011-7.
- ^ "keşkül". Nişanyan Sözlük. Retrieved 2020-10-21.
- ^ a b "Kechek el Fouqara". Slow Food Foundation. Retrieved 14 May 2026.
- ^ a b Khayr al-Din al-Asadi (1981). موسوعة حلب المقارنة [Comparative Encyclopedia of Aleppo] (in Arabic). p. 2509. Retrieved 14 May 2026.
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