Dish

Paçe koke

Paçe koke is made by boiling sheep's head and feet in water with onions, garlic, and a variety of spices such as turmeric, cinnamon, and cardamom. The meat is then removed from the bones and chopped into small pieces. The broth is strained and mixed with the meat, along with chickpeas and dried lime. The dish is then simmered until the flavors have melded together. Paçe koke is a nutritious dish that is high in protein and iron.

European cuisine› Mediterranean cuisine› Balkan cuisine› Albanian cuisine

Stew

Origins and history

Paçe koke has been a staple in Iranian cuisine for centuries. It is believed to have originated in the northern regions of Iran, where sheep farming is common. The dish has evolved over time and is now enjoyed in many parts of the world.

Dietary considerations

Gluten-free, dairy-free

Variations

There are many variations of paçe koke, with different spices and ingredients used depending on the region and personal preference. Some versions include vegetables such as potatoes and carrots.

Presentation and garnishing

Paçe koke is typically served in a bowl with a side of bread. It can be garnished with fresh herbs such as parsley and mint for added flavor.

Tips & Tricks

To make the dish even more flavorful, try using fresh sheep's head and feet and grinding your own spices. Adjust the amount of dried lime to your personal taste preference.