Kelle Pacha
Kelle pacha is a rich broth made from lamb (or calf) head and feet, slow-cooked until gelatinous. It is traditionally eaten in the morning, often with garlic, vinegar, and bread, and is valued as a restorative.
What is Kelle Pacha?
Kelle pacha (kəllə-paça) is a traditional Azerbaijani broth made by long simmering of lamb (or calf) head and feet. The result is a rich, gelatinous soup. The meat is tender and the broth is thick from collagen. It is a classic morning or late-night dish, often eaten with crushed garlic, vinegar, and bread.
How do you eat Kelle Pacha?
Kelle pacha is served hot in a bowl. Add crushed or minced garlic and a splash of vinegar at the table. Eat the broth with a spoon and the meat (from the head and feet) with a fork or by hand. Bread (lavash or tendir) is used to soak up the broth. It is casual, often street or market food, and is eaten in the morning or after a late night.
What goes into Kelle Pacha broth?
The broth is made from lamb (or calf) head and feet cleaned, sometimes singed, and simmered for many hours with salt and sometimes pepper or spices. No vegetables or grains; the flavour and body come from the bones and meat. Garlic and vinegar are added when eating, not during cooking.
Ingredients
- Lamb or calf head and feet
- Garlic
- Vinegar
- Salt
- Pepper
- Spices (optional)
Frequently asked questions
- Is Kelle Pacha eaten in the morning or evening?
- Traditionally in the morning often as a breakfast or early meal. It is also popular late at night or after drinking, which is why it is sometimes thought of as a hangover remedy. In Baku you will find it at dedicated kelle-pacha spots in the morning and sometimes in the evening.
- Does Kelle Pacha help with a hangover?
- Many people believe so. It is rich, salty, and hydrating, and the gelatin and fat can feel restorative. Whether it "cures" a hangover is not proven, but it is a traditional choice after a late night in Azerbaijan and the Caucasus.
