Kale Pache (Sheep head) is one of the most popular and delicious Persian breakfasts. Why do we consider this dish a breakfast? Because the best time to eat Sheep head is early in the morning as this food has high cholesterol and should be consumed in the morning to be digested. This breakfast is rich in B vitamins, zinc, and iron. Join Cooking County with the recipe of Kale Pache.
How to Make Kale Pache?
- 1 sheep head
- 4 pache (sheep feet)
- 1 large onion
- 100 grams chickpeas (optional)
- 5 tablespoons fresh lemon juice
- 2 pieces cinnamon stick
- 2 garlic cloves
- ½ teaspoon ginger
- Salt, black pepper, and turmeric as needed
To prepare the Sheep head, we must clean the Kale Pache. For cleaning it, wash the head and legs well, then tap the head on the ground several times so that the lesions inside the sheep’s nose are entirely removed.
For cleaning sheep teeth, we can also use a brush or toothbrush. Then, we put it on the heat to remove the hair and detach the curled hair with a knife.
We rewash the head until the black colors completely disappear. Then we rinse it and set it aside.
Now, we chop the onion and pour it into a large pot. Now, add a little oil, fry the onion until it’s golden, then grate the garlic and add it to the pot. Roast the garlic for one or two minutes too.
Add ginger and cinnamon stick, some black pepper, and turmeric to the pot, then fry the ingredients for one minute to remove the aroma of spices. Now, slowly add the Sheep head to the pot.
Add enough water to the pot (the amount of water should be above the ingredients.) Then Pour lemon juice into it. Increase the heat so that the water starts to boil faster.
After the water reaches the boiling point, please remove the foam from the water and throw it away. This will make the Sheepshead taste and smell odorless at the end of cooking. Once the suds are removed, we put the pot on medium heat.
Now, we let the Kale Pache cook slowly for 8 hours. Meanwhile, pour the chickpeas into a bowl and add enough water, then set aside to soak.
At this stage, 2 hours before the end of cooking, rinse the chickpeas and add them to the pot. An hour before turning off the flame, add salt and remove the cinnamon stick from the pot.
After the Kale Pache is fully cooked, pass the water through a strainer (because we want clear water,) then return the water to the pot and let the Sheep head cook for another 20 minutes.
Finally, collect the oil accumulated on the water’s surface with a spoon, pour the oil with some cinnamon powder into a small pot, and put it on high heat until it starts to boil.
How to Serve Sheep Head?
We remove the pot from the heat, clean the Sheep head, and put them in a large dish. Then pour the broth into the bowl and add some oil and cinnamon mixture into each bowl of broth. Finally, we serve our Kale Pache with bread and enjoy it.
Cleaning the Sheep Brain
Note that a non-edible gland inside the sheep’s brain must be removed first after the Kale Pache is ready. The sheep’s brain tissue is soft, and this lentil-sized gland can be easily found by hand.
The Right Time to Add Salt
The time we add salt to the Sheep head is critical. If we add salt at the beginning of cooking, it will be cooked slower, and if we add it late, Our Sheep head will not be tasty at the end. For this reason, we must add salt one hour before the end of cooking.
Note: Kaleh Pacheh is so greasy, so it is common to drink Persian tea after eating it.
Do not forget to make this recipe and share it with us. If you also have any related questions about the Kale Pache recipe, please do not hesitate to ask.