Keşkül

Keşkül (also spelled Kashkool) is a traditional Turkish dessert made from almonds, coconut, and milk. It is often served in a bowl and garnished with pistachios or coconut flakes. The name "Keşkül" is derived from the Persian word "kashkool", which refers to a begging bowl used by Sufi dervishes.

History

Keşkül has a rich history in Turkish cuisine, dating back to the Ottoman Empire. It was traditionally served in monasteries and dervish lodges, where it was eaten as a communal meal. The dessert's name is believed to have been inspired by the kashkool bowls used by dervishes for begging.

Preparation

The preparation of Keşkül involves boiling milk and sugar together, then adding finely ground almonds and coconut. The mixture is stirred continuously until it thickens. Once the desired consistency is achieved, the dessert is poured into bowls and allowed to cool. It is typically garnished with ground pistachios or coconut flakes before serving.

Cultural Significance

Keşkül is not just a dessert, but also a symbol of Turkish hospitality and generosity. It is often served to guests as a welcoming gesture. The dessert's association with dervishes and monastic life also gives it a spiritual significance in Turkish culture.

Variations

While the basic ingredients of Keşkül remain the same, there are regional variations of the dessert across Turkey. Some versions may include additional ingredients like rose water, vanilla, or saffron. In some regions, Keşkül is served with a scoop of ice cream on top.

See Also

• Turkish cuisine
• List of Turkish desserts
• Sufism

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  Keşkül