Kəllə-Paça
Asia — Azerbaijan
Azerbaijan's most important offal tradition. Head meat, brain, tongue, tripe, and tendons simmered overnight in spiced broth. Served at specialist early-morning restaurants throughout Azerbaijan.
Cuts in this tradition
Cultural context
Azerbaijan sits near the western center of the Eurasian head-soup corridor — between Turkey's kelle-paça and Iran's kaleh pacheh. The Azerbaijani version reflects both Turkic and Persian influences. Baku's kəllə-paça restaurants are a defining feature of traditional morning food culture. Served with garlic, vinegar, and bread.
Preparation
Head cleaned and simmered overnight with trotters, tendons, tripe, and spices. Meat picked from skull. Served in broth with brain, tongue, and head meat. Accompanied by lavash, garlic, vinegar, and fresh herbs.