Lamb’s Head and Feet Soup

Name: Lamb’s Head and Feet Soup (Kalleh pacheh)
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: Makes 4 servings
Cuisine: Iranian
Ingredients: Croutons of toasted sangak bread; 1 teaspoon ground cinnamon; 1 teaspoon freshly ground pepper; 2 teaspoons sea salt; Croutons of toasted sangak bread; 2 large onions, peeled and quartered; 6 cups (1.5 l) water; 6 lamb tongues; 4 sheep or lamb’s feet; 2 tablespoons white vinegar; 1 teaspoon turmeric; 2 bay leaves; 4 cloves garlic, peeled and crushed; 1 sheep or lamb’s head with tongue; 1 sheep or lamb’s head with tongue; 4 sheep or lamb’s feet; 1 sheep or lamb’s head with tongue

Kalleh pacheh

Preparation info

Makes
4
servings

Difficulty
Medium
Ready in
4 hr 30

Appears in

Food of Life

By Najmieh Batmanglij

Published 2011

About

Ingredients

1 sheep or lamb’s head with tongue
4 sheep or lamb’s feet
6 la

Asia
Iran
Soup
Breakfast
Southeast Asia

Method

Sear sheep head and between the feet (cloven hoofs) over an open flame to burn off hairs. Make a slit between the hoofs and remove a hairy gland that is there. Scrape and wash thoroughly. Remove the nose completely. Split the head in half vertically, with the tongue in one half, unless the butcher has already done so. Rinse with cold water.
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