Kalla-pacha (Khash) Recipe
— Head of a sheep – (kalla) 214 gr.
— legs of a sheep – (pacha) 179 gr.
— paunch – 47 gr.
— garlic – 5 gr.
— vinegar – 10 gr.
Kalla-pacha – Khash Recipe
Head, legs and paunch of a sheep after the first processing and being washed are boiled in water. Remove the generated scum.
After they are completely cooked (during 6-7 hours), remove the meat with skimmer and separate from big bones, cut into 40-50 gram pieces and cook again in the broth.
Serve with vinegar mixed with chopped garlic.
Kelle (in Turkiye Turkish): Head of animals.
Paça (in Turkiye Turkish): The feet of the animals, below the knees of pants.