INGREDIENTS • 1 kg of keşkek wheat (kendimelik) • ½ kg of lamb fi let • 200 gr. of tail fat • 100 gr chickpeas • 1 spoonful of cumin paste • salt Put the kendimelik, the filet, the diluted cumin paste, the chickpeas, the tail fat, the salt and the marrows of two large bones in a earthenware pot (cab). Add as much water as it takes to submerge the ingredients under 2 inches of water. Seal the lid of the cab and place it in the oven. Cook for 4-5 hours in medium heat. Open the cab and collect the grease (bar) at the top. Prepare a sauce with the bar by adding hot water and tomato paste. Add the sauce after the keşkek is taken into separate plates. The main ingredients of keşkek are kendimelik, meat, tail fat and chickpeas. That’s why tomato paste is not put in the cab.