KALE PACHE ( Lambs trotters only in this recipe)

KALE PACHE 

PACHE "Lambs Trotters"

Kale pache meaning the Head=Kale and Trotters=Pache is a very old soup in the history of Persian cuisine, apparently dating back to the days of Bos-hac of Shiraz as quoted in The Art of Persian Cooking:

"He who desires to have Gipa,

As early as dawn-breeze, he must awake!"

This is certainly the case this food classed as Offal is powerful and needs a long time to digest hence eating it preferably early in the morning. Iranians cook and eat Kale Pache often and so do I because it is one of my most favorite dishes.

As many trotters as you wish to eat (above 3)
Large onion
Garlic cloves (again depending on the amount of trotters)used 4 cloves
Turmeric, Salt & Pepper


Make sure your trotters are clean picture above shows three trotters I cut them at the joint and it made 6 pieces, I cleaned them well.Place them in a comfortable pan and fill to the top with water bring to the boil and scrap of any scum that becomes evident on the top.
Add the onions garlic and turmeric salt and pepper.

Place the pan on a very low heat as low as you can for around 4 to 5 hours keep and eye on the pan you do not want to burn them.

When the meat is falling of the bone extract the juice into a small dish this is eaten seperatly as a soup with lavash bread or pitta.


 ENJOY!