Kelle Paca (Turkish Head-and-Trotter Broth)

Origin: Turkey. 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.