Sheep’s Trotters in Yogurt

Yoğurtlu paça

Preparation info

  • Difficulty


  • Serves


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.


  • 8 sheep’s trotters, scrubbed, blanched in boiling water and drained
  • 6-8 slices stale bread, crusts removed
  • 2-3 tablespoons sheep’s tail fat (kuyrukyağı) or butter


  • juice and rind of 1 lemon
  • 4 cloves garlic, bruised
  • 4 bay leaves, crushed
  • 1 teaspoon coriander seeds, crushed
  • 1 hot red chilli
  • salt and freshly ground black pepper

For the Sauce

  • ½ pint/300 ml thick yogurt
  • 4 cloves garlic, crushed with salt

For the Top


  • 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 stock and season with the salt and pepper. Bone the trotters and put the meat aside.
  • Fry the bread in the fat until crisp. Lay the slices flat in a shallow oven-proof dish and arrange the meat on top. Moisten with a little of the reduced stock, cover with foil and place in the oven for 5-10 minutes, to heat through.
  • Prepare the sauce. Beat the yogurt with the garlic and bind with a little of the stock. Melt the butter and stir in the kırmızı biber. Take the dish out of the oven, spoon the yogurt over the top and garnish with the melted butter. Serve immediately with pide to soak up the sauce.