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

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

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

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Sheep’s Trotters in Yogurt

Yoğurtlu paça

Ingredients

Method

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