Kashkak, keşkek, kashkeg, kishkak, kashkek, etc. is a sort of ceremonial meat or chicken and wheat or barley stew found in Iranian, Turkish and Greek cuisines. It is documented in Iran and Greater Syria as early as the 15th century and it is still consumed by many Iranians around the world. The origins of this dish ultimately allude to Kashk, which, in 16th- to 18th-century Iran had sheep's milk added to wheat or barley flour and meat, mixed in equal pars. Keşkek is traditional for wedding breakfasts in Turkey. Under the name of κεσκέκ, κεσκέκι and κισκέκ, it is a festival dish in Lesbos and Samos as well as among the Greek Pontians. and in Epirus

The "ceremonial keşkek tradition" was listed on Unesco's Representative List of the Intangible Cultural Heritage of Humanity in November 2011. In Lesbos, keskek is prepared on summer nights when a ceremonial bull is being slaughtered, which is then cooked overnight and eaten next day with wheat.

Keşkek is called "haşıl" in Northeast and Middle Anatolia regions in Turkey. In both Turkey and Iran, it is a common dish and frequently consumed during religious festivals, weddings or funerals.