Yoǧurtlu Paça

Name: Yoǧurtlu Paça (Sheep’s Feet with Yoghourt)
Cuisine: Turkish
Ingredients: Stock; ½ litre (¾ pint) yoghourt; Butter; 6 thin slices bread, crusts removed; Salt and black pepper; Salt and black pepper; 2 large cloves garlic; Rind of ½ lemon; 1 teaspoon paprika; 3 tablespoons butter; Salt and white pepper; Salt and white pepper; 2 cloves garlic, crushed; 6 sheep’s feet (or 2 calf’s feet); 6 sheep’s feet (or 2 calf’s feet)

Sheep’s Feet with Yoghourt

Preparation info

Difficulty
Complex

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

A delicious Turkish dish. The earthy richness of the meat is matched with the coolness of the yoghourt.

Ingredients

6 sheep’s feet (or 2 calf’s feet)
Rind of ½ lemon

Asia
Turkey
Main course
Mediterranean

Method

Scrub the feet thoroughly, blanch them in boiling water for 5 minutes and drain. Cover with fresh water in a saucepan, and add lemon rind, garlic, and salt and pepper to taste. Bring to the boil and simmer for 3 to 4 hours, or 1 hour in a pressure cooker.

Fry the slices of bread in butter until very brown and crisp or toast them. Lay the slices in one layer in a large, shallow, ovenproo