Kelle Paça Çorbası — Head and Trotter Soup

A deeply traditional lokanta soup made from slowly simmered head meat and trotters. The collagen-rich broth is served with garlic vinegar and red pepper butter.

Serves 6 | Prep 30 minutes | Cook 4–5 hours

INGREDIENTS

• 1.5 kg professionally cleaned calf or lamb head meat and trotters

• 3 litres water

• 1 onion, halved

• 1 bay leaf

• Salt

• 4 garlic cloves

• 80 ml grape vinegar

• 2 tbsp butter

• 1 tsp pul biber

• Lemon wedges

METHOD

1. Buy only thoroughly cleaned, food-safe parts from a trusted butcher. Rinse and place in a large pot with water, onion and bay.

2. Bring to a boil, skim carefully, then simmer very gently 4–5 hours until the meat is tender and the broth gelatinous.

3. Lift out the meat. Remove every bone and tough piece, shred the meat and strain the broth.

4. Return meat to broth, season with salt and bring to a full simmer.

5. Crush garlic with vinegar. Melt butter with pul biber.

6. Serve the soup piping hot with garlic vinegar, pepper butter and lemon at the table.

SAFETY NOTE

Chill leftovers rapidly and refrigerate. Reheat only once to a vigorous simmer.