Paça, a long-standing classic of Turkish nightlife, is made by simmering beef feet for hours and serving them with garlic vinegar and red pepper flakes. Achieving the right consistency takes experience and careful preparation.
Rinse the beef feet thoroughly, place them in a pot, and cover with water.
When the water begins to boil, skim off the foam and simmer with salt over low heat for two hours.
Crush the garlic with the vinegar and transfer it to a small bowl.
Divide the hot soup among bowls, drizzle with garlic vinegar, sprinkle with red pepper flakes, and serve.
Skim the foam frequently to keep the broth clear, checking it often during the first half hour.
İlk kez paça yaptım ve köpüğü almayı unuttuğum ilk 30 dakikada suyum epey bulanıklaştı. Yine de tadı fena değildi, bir dahakine köpük alma adımını asla atlamayacağım.
İki saat kaynatma yeterli oluyor mu, yoksa gerçekten kemikten ayrılan bir kıvam için daha uzun mu tutmak gerekiyor? Restoranlardaki gibi jelatinimsi bir kıvam yakalamak istiyorum.
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