Sheep’s Trotters in Yogurt

Name: Sheep’s Trotters in Yogurt (Yoğurtlu paça)
Yield: Serves 4
Cuisine: Turkish
Ingredients: salt and freshly ground black pepper; salt and freshly ground black pepper; 1 teaspoon coriander seeds, crushed; 1 hot red chilli; 4 cloves garlic, crushed with salt; 2 tablespoons butter; ½ pint/300 ml thick yogurt; 4 cloves garlic, crushed with salt; 2-3 tablespoons sheep’s tail fat (kuyrukyağı) or butter; 2-3 tablespoons sheep’s tail fat (kuyrukyağı) or butter; 6-8 slices stale bread, crusts removed; 6-8 slices stale bread, crusts removed; 4 cloves garlic, bruised; 4 bay leaves, crushed; 2-3 tablespoons sheep’s tail fat (kuyrukyağı) or butter; juice and rind of 1 lemon; 1 teaspoon kırmızı biber; 8 sheep’s trotters, scrubbed, blanched in boiling water and drained; 8 sheep’s trotters, scrubbed, blanched in boiling water and drained

Yoğurtlu paça

Preparation info

Serves
4

Difficulty
Medium

Appears in

Classic Turkish Cooking

By Ghillie Basan

Published 1995

About

This earthy dish is particularly popular in southeast Anatolia, where it is one of the many designed to use up spare parts of the sheep cooked at the Islamic festival Kurban Bayramı.

Ingredients

8 sheep’s trotters, scrubbed, blanched in boiling water and drained
6-8 slices stale bread, crusts removed

Asia
Turkey
Main course
Mediterranean

Method

Preheat oven to 350F/Mark 4/180C
Place the trotters in a saucepan, and cover with water and all the stock ingredients except for the salt and pepper. Bring to the boil, reduce the heat, cover, and simmer for about 4 hours. Drain the trotters, reduce the s