Sheep’s Head and Trotter Soup

Kelle-Paça

Preparation info

  • To Serve

    6–8

    • Difficulty

      Medium

Appears in

Nevin Halici's Turkish Cookbook

By Nevin Halici

Published 1989

  • About

If a sheep’s head is served whole, the meat is eaten, then the brain is extracted and and offered first to a guest or to the head of the household, and then passed round for others to help themselves.

Cold sheep’s head has become so popular that you will find it being sold on street corners and at railway stations in every Anatolian town. In Diyarbakır in southeastern Anatolia the menfolk usually have a dish of hot sheep’s head and trotters for breakfast at the market before starting work.

Ingredients

    Method