Ingredients: 1 cup dzedzadz (hulled wheat) 4 cups boiling water 2 cups shredded, cooked chicken, turkey, or lamb 2 cups chicken broth ? tsp. salt dash of pepper 4 tbsp. butter
Directions:1. Wash and drain dzedzadz in cool water. Let water boil in 4 quart covered saucepan. Add dzedzadz and stir. Take off heat and let soak overnight. 2. About 2 hours before serving, add meat and broth to dzedzadz. Add salt and pepper and cook, slowly beating with a wooden spoon until smooth and well-blended. Before serving, melt butter and pour over keshkeg in individual plates. |