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 Cuisines > Armenian cuisine > Search results
Keshkeg or herisah (lamb and barley)
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.
 
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