Kelle Paça Çorbası

Kelle Paça Çorbası (Turkish Head and Trotter Soup)

A hearty traditional Turkish soup made from slow-simmered sheep's head and trotters, enriched with onions, garlic, and a splash of vinegar. It is prized for its rich collagen and deeply savory flavor.

Prep

25 min

Cook

240 min

Total

265 min

Serves

6

Difficulty

Medium

Recipe ingredients

• •1500 g (3 lb 5 oz) sheep's head (kelle), split and cleaned, ask the butcher to split and clean it; substitute lamb neck bones if unavailable
• •1000 g (2 lb 3 oz) sheep's trotters (paça), split, split lengthwise for the marrow to release
• •2 L (8½ cups) cold water
• •2 medium onions, about 200 g / 7 oz, one halved, one finely chopped
• •30 g (1 oz) fresh ginger, sliced; traditional recipes often use ginger rather than relying only on garlic
• •4 cloves garlic, lightly crushed
• •10 g (1 tbsp) fine salt, adjust to taste
• •5 g (1 tsp) black peppercorns
• •2 g (1 tsp) dried oregano
• •60 g (¼ cup) all-purpose flour, for dusting and light thickening
• •30 g (2 tbsp) unsalted butter
• •15 ml (1 tbsp) red wine vinegar, plus extra to serve
• •1 whole egg yolk, optional, for a silkier finish
• •30 g (¼ cup) fresh parsley, finely chopped, to garnish
• •1 g (¼ tsp) pul biber (Aleppo pepper), or sweet paprika, to serve

Steps

1. 1 Rinse the sheep's head and trotters thoroughly under cold running water, scrubbing any residue. Soak in cold water for 1 hour, changing the water once, to draw out impurities.
2. 2 Place the head and trotters in a large stockpot, cover with 2 L / 8½ cups of cold water, and bring slowly to a boil. As soon as it boils, drain and rinse the meat and pot. This first blanching removes scum and strong odors.
3. 3 Return the meat to the clean pot with 2 L / 8½ cups fresh cold water, the halved onion, sliced ginger, garlic, peppercorns, oregano, and salt. Bring to a gentle simmer, skimming any foam that rises.
4. 4 Simmer uncovered at a bare tremble for 3 to 3½ hours, or until the meat slips easily from the bones and the broth turns milky and gelatinous. Top up with hot water only if necessary to keep the bones covered.
5. 5 Carefully lift out the head and trotters. When cool enough to handle, pull the meat from the bones and trim off any dark membrane or fatty bits you don't want. Chop the meat coarsely. Strain the broth through a fine sieve into a clean pot; discard the aromatics.
6. 6 Lightly dust the chopped meat with the flour, tossing to coat. Melt the butter in a wide pan over medium heat and sear the floured meat for 2 to 3 minutes until just golden; this adds body to the soup.
7. 7 Add the seared meat back to the strained broth along with the finely chopped raw onion. Simmer gently for 15 to 20 minutes, until the onion is very soft and translucent. Taste and adjust salt.
8. 8 If using the egg yolk for a richer finish, whisk it with the vinegar and a ladle of hot broth in a bowl, then stir the tempered mixture back into the soup off the heat. (Skip for the more traditional clear style.)
9. 9 Ladle into warm bowls. Serve each portion with a small dish of red wine vinegar for squeezing in, a sprinkle of parsley, and a pinch of pul biber. Eat with crusty bread and a wedge of lemon on the side.
10. 10 Food safety note: simmer the head and trotters long enough that the meat near the bone reaches at least 80 °C / 175 °F internally and is visibly falling from the bone. Offal spoils quickly, so use it the same day you buy it, keep it refrigerated until cooking, and skim aggressively during the simmer.