BreakfastMain CourseSoup

Kaleh Pacheh (Persian Lamb's Head and Trotters Soup)

Name: Kaleh Pacheh (Persian Lamb's Head and Trotters Soup)
Prep time: 30 min
Cook time: 6 h
Total time: 6 h 30 min
Yield: 4 porsiyon
Cuisine: persian
Ingredients: 1 adet lamb's head cleaned, split; 4 adet lamb's trotters cleaned; 1 adet yellow onion peeled, quartered; 6 diş garlic peeled, smashed; 1 çay kaşığı turmeric powder; 0,5 çay kaşığı black peppercorns; 2 adet bay leaf; 1 yemek kaşığı salt; 4 su bardağı water; 1 adet lemon cut into wedges; 2 yemek kaşığı fresh flat-leaf parsley chopped

This hearty and nutritious soup, traditional in Persian cuisine, features slow-cooked lamb's head and trotters simmered with aromatics until incredibly tender. It's often enjoyed as a revitalizing breakfast, especially during colder months. The rich broth and succulent meat offer a unique and deeply satisfying experience.

Forkin tarafından hazırlanan özgün tarif

Toplam süre: 6 sa. 30 dk.
Porsiyon: 4
Zorluk: Zor

Ön hazırlık

Malzemeler

1 adetlamb's head, cleaned, split
4 adetlamb's trotters, cleaned
1 adetyellow onion, peeled, quartered
6 dişgarlic, peeled, smashed
1 çay kaşığıturmeric powder
0,5 çay kaşığıblack peppercorns
2 adetbay leaf
1 yemek kaşığısalt
4 su bardağıwater

garnish

1 adetlemon, cut into wedges
2 yemek kaşığıfresh flat-leaf parsley, chopped

Ekipman

skimmer · large pot · cutting board · knife

Hazırlanışı

Adım adım

1
Rinse the lamb's head and trotters thoroughly under cold running water, scrubbing any impurities off.
Yaklaşık 5 dk.
Aşçının notu: Ensure all parts are very clean for the best flavor.
2
Place the cleaned lamb's head and trotters in a large pot and cover with water.
3
Bring the water to a boil over high heat, then immediately reduce to a simmer and skim off any foam that rises to the surface.
Yaklaşık 10 dk.
Aşçının notu: Skimming helps keep the broth clear and clean-tasting.
4
Drain the water and rinse the lamb parts again, cleaning the pot as well.
Yaklaşık 5 dk.
Aşçının notu: This blanching step helps remove impurities and strong odors.
5
Return the lamb's head and trotters to the clean pot.
6
Add the onion, garlic, turmeric powder, black peppercorns, bay leaf, and salt to the pot.
7
Pour in enough water to completely cover the lamb parts, ensuring there is at least an inch or two of water above the ingredients.
8
Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer gently for 5-6 hours, or until the meat is extremely tender and falling off the bone.
Yaklaşık 6 sa.
Aşçının notu: The longer and slower it simmers, the more tender and flavorful the soup will be.
9
Carefully remove the lamb parts from the broth and let them cool slightly.
Yaklaşık 10 dk.
10
Discard the bay leaves and any large pieces of onion or garlic from the broth if desired; you can also strain the broth for a clearer soup.
Yaklaşık 5 dk.
11
Separate the meat from the bones and chop it into bite-sized pieces.
Yaklaşık 15 dk.
Aşçının notu: Be thorough, as there are many small pieces of tender meat and gelatinous bits.
12
Return the chopped meat to the broth and reheat gently.
Yaklaşık 5 dk.
13
Serve the Kaleh Pacheh hot, garnished with fresh flat-leaf parsley and a side of lemon wedges for squeezing over.
Aşçının notu: Enjoy with fresh bread.

Tazeliğini koruyun

Saklama

Store leftover Kaleh Pacheh in an airtight container in the refrigerator.

Yeniden ısıtma

Reheat gently on the stovetop over low heat until warmed through, adding a splash of water if needed to adjust consistency.