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often enjoyed in the morning as a traditional Persian delicacy.”
Here’s the English version of how Kaleh Pacheh (sheep’s head and trotters) is cooked in the rural style, similar to what you’d find on the “Banooye Roosta” channel.

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🐑 Kaleh Pacheh (Traditional Persian Sheep’s Head and Trotters) – Village Style Recipe

Ingredients:
1 sheep’s head (cleaned thoroughly)
4 trotters (sheep’s feet)
2–3 onions
5–6 cloves of garlic
1–2 bay leaves
Salt, black pepper, turmeric
Optional: chickpeas or wheat for extra thickness
Water (enough to cover the meat)

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🔪 Preparation Steps
Cleaning: First, the head and trotters are singed with a hot iron or flame to remove all wool and hair. They are then washed carefully until completely clean and white.
Initial Boil: Place the head and trotters in a large pot, cover with water, and bring to a boil. Skim off any foam that rises.
Flavoring: Add onions, garlic, bay leaves, turmeric, salt, and pepper. Some rural recipes also add chickpeas or wheat for a thicker broth.
Slow Cooking: Let it simmer gently for 5–6 hours until the meat is tender and easily separates from the bone.
Serving: The broth is served hot, often with flatbread. In Persian tradition, bread pieces are dipped into the broth, a style called tilit. The tongue, cheeks, and trotters are considered delicacies.

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🌿 Notes
Best time to eat: Traditionally served for breakfast or lunch because it’s very heavy and high in fat.
Health caution: Kaleh Pacheh is rich in cholesterol and fat. People with high blood pressure, gout, or high uric acid should avoid consuming the brain and tongue.
Cultural touch: This dish is not just food—it’s part of Iranian culinary heritage, often prepared in winter or for special gatherings.

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✅ So, in English: “Kaleh Pacheh is prepared by cleaning and boiling a sheep’s head and trotters with onions, garlic, and spices, then simmering for several hours until tender. It is served hot with bread, often enjoyed in the morning as a traditional Persian delicacy.”

Would you like me to make this into a step-by-step cooking guide in English (like a recipe card), or keep it more as a cultural explanation?


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