Dish

Kelle paça çorbası

Lamb's head and feet soup

Kelle paça çorbası is a rich and flavorful soup that is perfect for cold winter days. The soup is made by simmering sheep's head and feet in a broth made with vegetables, such as onions, carrots, and celery. The result is a hearty and nutritious soup that is high in protein and collagen. The soup is typically served with a side of crusty bread.

Asian cuisine› Arab cuisine› Turkish cuisine

Soup› Offal Soup

Origins and history

Kelle paça çorbası is a traditional Turkish dish that has been enjoyed for generations. The dish originated in the rural areas of Turkey, where sheep's head and feet were readily available. The soup is now enjoyed throughout the country and is a popular comfort food.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of kelle paça çorbası, with some recipes calling for the addition of other meats, such as beef or lamb. Some recipes also call for the use of other vegetables, such as potatoes or tomatoes.

Presentation and garnishing

Kelle paça çorbası is typically served in a bowl with a side of crusty bread. The soup can be garnished with fresh parsley and a drizzle of olive oil. To make the soup more filling, you can add some cooked rice or noodles to the soup.

Tips & Tricks

To make the soup more flavorful, you can add some garlic or cumin to the broth. You can also add some sliced chili peppers for a spicy kick. When cooking the sheep's head and feet, be sure to simmer them for several hours to ensure that they are tender and flavorful.