Photograph of the finished Kaleh pacheh

Middle East · Canh chân giò đầu cừu Kaleh pacheh

Kaleh pacheh

6 hr Hands-on time + 12 hr waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pork trotter Pork trotter 1.8 kg
  • Photograph of Lamb Lamb 800 g
  • Photograph of Onion Onion 4
  • Photograph of Turmeric powder Turmeric powder 20 g
  • Photograph of Cinnamon and star anise Cinnamon and star anise 24 g
  • Photograph of Lime Lime 8
  • Photograph of Pita bread Pita bread 8
  • Photograph of Cinnamon powder Cinnamon powder 16 g
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Salt Salt 40 g

Method

  1. 1 Soak the pork trotters and lamb in cold water for 12 hours, changing the water four times.
  2. 2 Blanch each piece for 15 minutes, then scrub them clean; these two steps determine whether the soup will have an aroma or not.
  3. 3 Simmer the onions, turmeric, cinnamon, star anise, and garlic over the lowest heat for 5 hours and 30 minutes.
  4. 4 Skim off the foam continuously during the first hour and avoid letting the water boil vigorously at any time.
  5. 5 Simmer until the tendons and cartilage become translucent like jelly; that is the point at which kaleh pacheh is achieved.
  6. 6 Remove the bones and serve the meat with hot broth, squeeze in plenty of lemon juice, and eat with pita bread.

With an appliance

  • Pressure cooker 3 hr

    Replace step 3: simmer under high pressure for 100 minutes, then release the pressure naturally; the water will be cloudier, so filter it once through a cloth.

Start cooking