Soup
Kelle paça is a rich broth made by simmering lamb trotters for hours, then seasoning it with garlic and vinegar. This traditional Anatolian soup is usually served hot in the morning.
Boil the cleaned trotters in water for 10 minutes, then discard the water. This first boil helps reduce odor.
Cover the trotters with fresh water and add the onion and bay leaf. Bring to a boil, then simmer over low heat for 2.5 hours, until the meat separates from the bone. Important: Skim off any foam from time to time.
Mix the crushed garlic with the vinegar and set aside. Add it to the soup to taste when serving.
Ladle the hot soup into bowls and serve with the garlic-vinegar sauce and oil-toasted Turkish red pepper flakes.
Important: Soak the trotters in water for a few hours before cooking and discard the first boiling water to reduce odor and clarify the soup. Allow enough time for the long cooking process.
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