Kelle Paça Çorbası (Turkish Lamb Head and Trotter Soup)

Ingredients

• 1 lamb head 1 lamb head
• 2 lamb trotters 2 lamb trotters
• 1 onion, quartered 1 onion, quartered
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon salt 1 teaspoon salt
• 2 liters (8 cups) water 2 liters (8 cups) water
• Fresh lemon wedges, for serving Fresh lemon wedges, for serving
• Chopped parsley, for garnish Chopped parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 30g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   Clean the lamb head and trotters thoroughly, removing any excess hair or impurities.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the lamb head and trotters, and cook until browned on all sides.
3. 3.
   Add the onion, garlic, black pepper, and salt to the pot. Stir well to coat the ingredients with the spices.
4. 4.
   Pour in the water and bring the mixture to a boil. Reduce the heat to low, cover the pot, and simmer for 4-5 hours, or until the meat is tender and easily falls off the bones.
5. 5.
   Remove the lamb head and trotters from the pot. Allow them to cool slightly, then separate the meat from the bones and discard any excess fat or cartilage.
6. 6.
   Return the meat to the pot and simmer for an additional 30 minutes to allow the flavors to meld together.
7. 7.
   Serve the Kelle Paça Çorbası hot, garnished with fresh lemon wedges and chopped parsley.

Treat your ingredients with care...

• Lamb head — Make sure to clean the lamb head thoroughly, removing any hair or impurities before cooking.
• Lamb trotters — Trim off any excess fat from the trotters before adding them to the soup.

Tips & Tricks

• For a richer flavor, you can roast the lamb head and trotters in the oven before adding them to the soup.
• Skim off any excess fat that rises to the surface of the soup during cooking to achieve a cleaner and lighter broth.
• Serve the soup with crusty bread on the side to soak up the delicious broth.
• Adjust the seasoning according to your taste preferences by adding more salt or black pepper if desired.
• Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Kelle Paça Çorbası hot in individual bowls. Squeeze fresh lemon juice over each serving and sprinkle with chopped parsley for a burst of freshness. Accompany the soup with warm bread for a satisfying meal.

Presentation advice

Present the Kelle Paça Çorbası in rustic bowls, allowing the rich broth and tender meat to take center stage. Garnish with a lemon wedge and a sprinkle of parsley for an inviting touch. Serve with a side of warm bread to complete the presentation.