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.
