The juice of the kale pache is eaten by breadcrumbs which is called “tilit” in Farsi. They put small breadcrumbs into the juice and stir eat, then they eat this tasteful content. if you want to learn about this dish, just read the article below. kaleh pacheh is indeed one of the most popular, rich Iranian dishes. Almost everybody in Iran, no matter how old they are, enjoy eating this food. It is served with its juice, fresh crunchy bread and lemons. There are several ways to cook this dish, but the most popular way is how the ‘’Tabakhi’’s (restaurants for cooking and serving kaleh pacheh) cook it.
INGREDIENTS
- 1 sheep’s head and 4 trotters
- 5 onions
- 5 cloves of garlic
- 1 teaspoon turmeric
- 1 teaspoon red pepper powder
- 2 leaves bay laurel
- Dried onion powder, as much as required
- Water as much as required
INSTRUCTIONS
1- Wash and clean the head and the tatters of the sheep. To clean them each part, individually, must be held close to the flame of the gas burner so that the remaining hair and fluff on it will be burned put all the parts in a big pot and wash them for at least 15 minutes. The first time you fill the pot with water the water will get dark and dirty. You should wash the parts long enough. when they are washed they won’t make the water dark and dirty anymore do not forget to wash the nasal ducts and the ear canals some people even brush the sheep’s teeth. You can start the process of cooking when the washing is finished.
2- To start cooking cut the head in half and chop the onions in two pieces put the head, tatters, chopped onions, cloves of garlic, bay laurel and some pepper, turmeric and dried onion powder in the pot.
3- Fill the pot with water note that the level of the water must be higher the ingredients at first the pot must be put on the strong flame of the gas burner for the water to start boiling. But when the water starts boiling the pot must be left on a lower flame of the gas burner for at least five hours. In the final thirty minutes of the process of the cooking add some salt.
4- This oily dish is served in two levels at first its juice is poured in to bowls and its eaten with crunchy pieces of Sangak bread and lemon juice in the next step the head and tatters are served with lemon juice and bread.
Persian Carpet the Apex of Art and Beauty
