Kalla-Pocha
Asia — Uzbekistan
Uzbekistan's most important offal tradition. Head meat, tongue, brain, and tendons simmered overnight in spiced broth. Served at dawn at bazaar restaurants and market stalls.
Cuts in this tradition
Cultural context
Belongs to the Eurasian head-and-feet soup corridor alongside Turkey's kelle-paça, Iran's kaleh pacheh, and Pakistan's siri-paya. The Uzbek version is especially associated with bazaar culture and early-morning dining. Tashkent's specialist kalla-pocha restaurants open before dawn.
Preparation
Head cleaned and split. Simmered overnight with trotters, tendons, onion, garlic, and spices. Meat picked from skull. Served in broth with brain, tongue, and head meat. Garnished with onion, vinegar, and fresh herbs.