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 parts. 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 Pontian Greeks and in Epirus
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.
Françoise Aubaile-Sallenave, "Al-Kishk: the past and present of a complex culinary practice", in Sami Zubaida and Richard Tapper, A Taste of Thyme: Culinary Cultures of the Middle East, London and New York, 1994 and 2000, ISBN 1-86064-603-4. excerpts