Kelle-Paça
Middle East — Turkey
A whole-head and trotter soup tradition. Head meat, skin, tongue, and marrow-rich bones simmered for many hours. One of Turkey's most important offal soup traditions.
Cuts in this tradition
Cultural context
Dedicated kelle-paça soup houses operate throughout Turkey. Particularly associated with central Anatolia. A restorative winter dish.
Preparation
Head boiled for many hours. Meat, skin, and connective tissues removed from bone. Served as soup with garlic, vinegar, and red pepper flakes.