Keşkek, also known as kashkak, kashkek, or keške, is a ceremonial meat or chicken and wheat or barley stew found in Turkish, Iranian, Greek, Armenian, and Balkan cuisines.

In 2011, keşkek was confirmed to be an Intangible Cultural Heritage of Turkey by UNESCO.

The first known written reference to the dish is found in a copy of Danishmendname dating back to 1360. Keşkek is documented in Iran and the region of Syria by Turkish tribes as early as the 15th century; it is still consumed by many today, traditionally during religious festivals, weddings and funerals.

The dish's name alludes to kashk, which in 16th- to 18th-century Iran had sheep's milk added to wheat or barley flour and meat, mixed in equal parts.

Under the name of κεσκέκ, κεσκέκι and κισκέκ (keskék, keskéki, and kiskék), it is a festival dish in Lesbos and among Pontian Greeks. In Lesbos, keşkek 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.

The Slavic word kasha may have been borrowed from the Persian کَشک‎ : kishk.

Keşkek is known as harissa in Armenia. Harissa bears strong similarities to keşkek in terms of its preparation and cooking process; however, harissa is associated with different symbolic meanings.