Can I make this in a slow cooker?
Yes, after the initial boil and rinse, combine all ingredients in a slow cooker and cook on low for 8-10 hours, or until the lamb is tender.
BREAKFAST
Kurdish Kale Pache (Lamb's Head and Trotters Soup)
Kurdish Kale Pache is a hearty and traditional breakfast soup, featuring tender lamb's head and trotters simmered with chickpeas and aromatic spices. This nourishing dish is a staple in Kurdish cuisine, offering a rich and flavorful start to the day.
HOW TO MAKE IT
Let's cook.
01
Rinse the lamb's head and trotters thoroughly under cold water. Place them in a large pot and cover with fresh water. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 15 minutes. Drain the water and rinse the lamb parts again to remove any impurities.
02
Return the cleaned lamb's head and trotters to the pot. Add the soaked chickpeas, chopped onion, minced garlic, turmeric powder, black pepper, and salt. Cover with 12 cups of fresh water.
03
Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer for 3-4 hours, or until the lamb is very tender and easily falls off the bone. Skim off any foam or fat that rises to the surface periodically.
04
Once the lamb is tender, carefully remove the lamb's head and trotters from the pot. Allow them to cool slightly. Separate the meat from the bones, discarding any unwanted parts. Shred or chop the tender meat into bite-sized pieces.
05
Return the shredded lamb meat to the pot with the chickpeas and broth. Stir in the fresh lemon juice. Simmer for another 15 minutes over low heat to allow the flavors to meld. Taste and adjust seasoning if necessary.
About This Recipe
Kurdish Kale Pache is a hearty and traditional breakfast soup, featuring tender lamb's head and trotters simmered with chickpeas and aromatic spices. This nourishing dish is a staple in Kurdish cuisine, offering a rich and flavorful start to the day.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, you can lightly brown the lamb's head and trotters in a little oil before adding water and other ingredients. Soaking chickpeas overnight is crucial for proper cooking and digestion.
Easy Substitutions
While lamb's head and trotters are traditional, you can use other lamb cuts like neck or shank for a less intense flavor, though the texture will differ. If dried chickpeas are unavailable, use 2 cans (15 ounces each) of drained and rinsed canned chickpeas, adding them in the last hour of cooking.
Storage & Reheating
Store leftover Kale Pache in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating gently on the stovetop.
Serving Suggestions
Serve hot with fresh flatbread or lavash for dipping. A sprinkle of fresh parsley or cilantro adds a nice touch. Offer extra lemon wedges on the side for those who prefer more tang. A side of pickled vegetables or fresh onions can complement the richness of the soup.
Common Mistakes
Not cleaning the lamb parts thoroughly can result in an off-putting flavor; ensure a good rinse and initial boil. Not simmering long enough will leave the meat tough; patience is key for tender results. Over-salting before the broth reduces can make it too salty; season gradually. Forgetting to skim the foam can lead to a cloudy broth.
Frequently Asked Questions
What if I can't find lamb's head or trotters?
You can substitute with 2-3 pounds of lamb shanks or neck bones, though the traditional flavor and texture will be slightly different.
Is this soup spicy?
No, the recipe as written is not spicy. The turmeric and black pepper provide warmth and aroma, but no significant heat. You can add a pinch of red pepper flakes if you prefer a spicy kick.
MORE TO KNOW
Kale Pache is more than just a soup; it's a cultural experience in Kurdish and Middle Eastern cuisine, often enjoyed as a communal breakfast, especially during colder months. The long simmering process breaks down the collagen in the lamb parts, creating a rich, gelatinous broth packed with nutrients. This traditional preparation ensures maximum flavor extraction and a deeply satisfying meal. Don't be intimidated by the ingredients; the result is a uniquely comforting and nourishing dish.
WHAT PEOPLE THINK
Reviews
☆
No reviews yet
Be the first person to review this recipe.
SHARE YOUR THOUGHTS
Made this recipe?
Tell us how it turned out.