Kaleh Pacheh is a traditional Iranian dish that is popular in Persian cuisine. The name "Kaleh Pacheh" translates to "head and hoof" in English, referring to the main ingredients used in the dish, which are the head and hooves of sheep or lamb.
Kaleh Pacheh is typically prepared by simmering the head and hooves in a seasoned broth for several hours until the meat is tender and the flavors are infused into the broth. It is traditionally served as a breakfast dish and is enjoyed with bread, fresh herbs, and a squeeze of lemon juice.
Although Kaleh Pacheh is most commonly associated with Iranian cuisine, variations of this dish can also be found in other countries in the region. In Turkey, a similar dish is known as "Kelle Paça" and is enjoyed as a hearty soup. In some parts of the Middle East and Central Asia, a similar dish is called "Pacha" or "Pacha Soup." Each country may have its own unique twists and flavors added to the dish, but the concept of using the head and hooves of animals as the main ingredients remains consistent.
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