Sheeps Head Or Foot Soup (kelle Paca) Recipe
Sheep's Head or Foot Soup, or Kelle Paca, is a traditional Turkish soup made with the head or foot of a sheep, simmered with vegetables and seasonings. This dish offers a rich, hearty flavor profile and is typical of Turkish cuisine, often enjoyed for its nourishing qualities, especially in winter seasons. Here's how to make it at home.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Thoroughly clean the sheep's head or foot under cold running water. Chop the onion, carrot, and garlic cloves into large pieces.
- 2
- 3
Simmer
Once boiling, reduce the heat to low and let it simmer for about 3 to 4 hours, or until the meat is tender and falling off the bone.
- 4
Season the Soup
After the meat is tender, add salt to taste. Remove the pot from heat and strain the broth to separate the meat from the liquid.
- 5
Prepare the Meat
Shred the meat from the sheep's head or foot and return it to the broth. Add chopped fresh parsley and squeeze in the juice of one lemon before serving.
