Kelle Paca (Turkish Head-and-Trotter Broth)

A long-simmered broth made from sheep's head and trotters, cooked for many hours until the collagen breaks down into a rich, gelatinous stock — a traditional restorative breakfast soup base in Turkey.

Flavor Profile

Deeply savory and rich, with a distinct gelatinous body from the extended collagen extraction.

Culinary Uses

Base for kelle paca soup, traditionally eaten for breakfast, often finished with garlic and vinegar at the table.

Regional Variations

Some regional versions use only trotters without the head for a milder, more approachable version; Balkan and broader Middle Eastern versions of trotter soup follow a similar extraction principle.

Storage

Refrigerate 3–4 days; freezes well given the high gelatin content, which sets firmly when chilled.