Albanian Paçe Koke Soup

Ingredients

• 1 lamb or calf's head (cleaned and halved) 1 lamb or calf's head (cleaned and halved)
• 2 onions (peeled and quartered) 2 onions (peeled and quartered)
• 4 garlic cloves (minced) 4 garlic cloves (minced)
• 2 bay leaves 2 bay leaves
• 1 teaspoon black peppercorns 1 teaspoon black peppercorns
• 1 teaspoon salt 1 teaspoon salt
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 lemon (cut into wedges, for serving) 1 lemon (cut into wedges, for serving)
• Fresh parsley (chopped, for garnish) Fresh parsley (chopped, for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 40g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   Place the lamb or calf's head in a large pot and cover it with water.
2. 2.
   Add the onions, garlic, bay leaves, black peppercorns, salt, paprika, dried thyme, and dried oregano to the pot.
3. 3.
   Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for 4-5 hours, or until the meat is tender and falling off the bone.
4. 4.
   Remove the meat from the pot and strain the broth, discarding the solids.
5. 5.
   Shred the meat into bite-sized pieces, discarding any bones or excess fat.
6. 6.
   Return the shredded meat to the pot with the strained broth and heat it over medium heat until warmed through.
7. 7.
   Serve the Paçe Koke soup hot, garnished with fresh parsley and a squeeze of lemon juice.

Treat your ingredients with care...

• Lamb or calf's head — Make sure to clean the head thoroughly before cooking. Remove any excess fat or hair. If you prefer a milder flavor, you can soak the head in cold water with a splash of vinegar for an hour before cooking to reduce any gamey taste.

Tips & Tricks

• To enhance the flavor, you can add a splash of white wine or vinegar to the broth while simmering.
• Serve the soup with crusty bread on the side to soak up the delicious broth.
• For a spicier kick, add a pinch of red pepper flakes to the soup while simmering.
• If you prefer a smoother texture, you can blend a portion of the soup before adding the shredded meat back in.
• Leftover soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Paçe Koke soup hot in individual bowls. Accompany it with a squeeze of fresh lemon juice and a sprinkle of chopped parsley for added freshness and brightness.

Presentation advice

When serving the Paçe Koke soup, make sure to showcase the tender shredded meat and the rich, gelatinous broth. Garnish each bowl with a sprig of fresh parsley and a lemon wedge on the side for an appealing presentation.