Kelle Paça

Kelle Paça is a traditional Turkish soup made with tender lamb head and trotters, slow-cooked to create a rich and flavorful broth. This nourishing dish is perfect for warm comfort on chilly days, offering a unique taste of Turkish culinary heritage.

Ingredients

• Lamb head - 1 (about 1 kg)
• Lamb trotters - 2 (about 500 g)
• Onion - 1 medium, quartered
• Garlic - 4 cloves, crushed
• Carrot - 1 medium, chopped
• Celery stalk - 1, chopped
• Bay leaves - 2
• Black peppercorns - 10
• Salt - 1.5 tsp (adjust to taste)
• Water - 2 liters
• Lemon - 1, juiced
• Fresh parsley - 2 tbsp, chopped
• Red pepper flakes - 1 tsp (optional)

Steps

1. In a large pot, place the lamb head and trotters, onion, garlic, carrot, celery, bay leaves, black peppercorns, and salt.
2. Pour in the water and bring to a boil over high heat.
3. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 3 hours, or until the meat is tender and falls off the bone.
4. Remove the lamb head and trotters from the pot and let cool slightly. Strain the broth and discard the vegetables and spices.
5. Once the meat is cool enough to handle, remove the meat from the head and trotters, chop it into bite-sized pieces, and return it to the strained broth.
6. Add lemon juice and adjust seasoning if necessary.
7. Serve hot, garnished with fresh parsley and red pepper flakes if desired.

Nutrition

• Calories: 450
• Protein: 40 g
• Carbs: 10 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 850 mg
• Cholesterol: 150 mg
• Total Fat: 30 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Water: 2 L

Health Benefits

• Rich in collagen from the bones, which supports skin and joint health.
• High in protein, helping with muscle repair and growth.

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