Kellepaça Soup


  • 1 lamb head
  • 5 pieces of marrow bone
  • 1 teaspoon of salt
  • 1 egg
  • 1 glass of water Milk
  • 2 tablespoons of flour


  • 1 head of garlic
  • 1 cup of apple cider vinegar
  • 2 spoonful butter
  • 1 teaspoon of paprika

Preparation Of

The lamb’s head, whose skin is peeled off, is washed with cold water and left in the water. When the color of the water changes, the water is changed. You need to do this process 3-4 times. It is important to wash it well. Lamb’s head and marrow bones, which are washed well, are boiled in a pressure cooker by adding plenty of water. The meat of the boiled lamb head is separated. The boiling water is filtered and put in another pot and salt is added. The marrow of the boiled bones is separated. The marrows and the extracted meat of the head are added to the soup. For its dressing, 1 glass of milk, only the yolk of 1 egg, 3 tablespoons of flour and 1 ladle of water taken from the soup are whisked. Adding the soup’s water is important to maintain the heat balance. Add the seasoning by mixing it into the boiling soup. When a stone boils, it is taken from the stove. The crushed garlics are added to the vinegar and mixed and the sauce is prepared. Served with red pepper burned in oil and prepared garlic vinegar.

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