Kelle Paça Çorbası

Kelle Paça Çorbası is a traditional Turkish soup made from the head and trotters of sheep, rich in nutrients and flavors. It's a hearty dish that's perfect for warming the soul, often enjoyed during colder months or special occasions.

Ingredients

• Sheep head - 1
• Sheep trotters - 2
• Water - 2 liters
• Onion - 1 medium, quartered
• Garlic - 4 cloves, crushed
• Bay leaves - 2
• Black peppercorns - 1 teaspoon
• Salt - 2 teaspoons (adjust to taste)
• Lemon - 1, cut into wedges
• Chili flakes - 1 teaspoon (optional)
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. Clean the sheep head and trotters thoroughly under running water.
2. In a large pot, add the sheep head, trotters, and 2 liters of water. Bring to a boil over high heat.
3. Once boiling, reduce the heat to low and skim off any foam that forms on the surface.
4. Add the quartered onion, crushed garlic, bay leaves, black peppercorns, and salt to the pot.
5. Cover the pot and let it simmer for about 4 hours, or until the meat is tender and falling off the bones.
6. Once cooked, carefully remove the head and trotters from the pot and let them cool slightly.
7. Separate the meat from the bones, chop it into bite-sized pieces, and return it to the soup.
8. Adjust the seasoning if necessary and let the soup simmer for an additional 10 minutes.
9. Serve hot in bowls, garnished with chopped fresh parsley, lemon wedges, and chili flakes if desired.

Nutrition

• Calories: 320
• Protein: 30 g
• Carbs: 5 g
• Fiber: 0 g
• Sugar: 1 g
• Sodium: 1200 mg
• Cholesterol: 150 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 2 L

Health Benefits

• Rich in collagen, promoting joint health and skin elasticity.
• High in protein, supporting muscle growth and repair.

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