The ancestor of keşkek: köçö

At Altai Turkic weddings köçö was cooked: a thick soup of meat and edible flowering herbs. Among the Sakha (Yakut) its place was taken by malahın. Drawing on earlier sources, Uzun and Yakut Aymankuy see these two dishes as the ancestors of keşkek, the wheat-and-meat dish that is today the symbol of Anatolian weddings. In the Aegean, from Manisa to Denizli, cooking keşkek by the cauldron at weddings is still alive.

Source: Didem Uzun, Şimal Yakut Aymankuy, “Food and beverage rituals at the period of birth, marriage, and death in Shamanist Turks and its modern reflections”, Journal of Tourism Leisure and Hospitality 6(1), 2024 (Uzun & Yakut Aymankuy, TOLEHO, 2024). This is a folk record, not a treatment recommendation.