Kalleh Pacheh or the sheep’s head and hooves soup is probably the most traditional of Iranian breakfast dishes.
Kalleh Pacheh can be prepared using various recipes.
1 clean lamb’s head, 6 clean lamb’s hooves,
2 large whole onions, 4 cloves garlic,
1 cinnamon stick,
4 bay leaves,
1 tbsp turmeric, and
ample amounts of salt and pepper.
Method of preparation:
In a large pot, soak head and hooves in cold water over night. Drain from the soaking water and cover in clean water. Bring to the boil and then change the water. In the fresh water add all ingredients with head and hooves, and bring to boil. Simmer for 8 hours to become tender, and then serve with fresh bread and lime juice.
There are many restaurants in various cities in Iran where customers go and eat Kalleh Pacheh every morning. Its popularity is under threat, however, from the spread of fast food and from the medical doctors warning about the dish’s high cholesterol. Some people drink a cup of strong tea (in Persian: Chai-e Por Rang) after eating Kalleh Pacheh to neutralize the detrimental effects of high cholesterol. Research works suggest that drinking black tea may reduce the risk of Coronary Heart Diseases.
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