Kəllə Paçə Pıla- Talysh Cuisine
Kəllə Paçə Pıla
Ingredients:
- Head and trotters of a slaughtered sheep
- Rice
- Animal fat and,
- spices.
Recipe
First, the head & trotters must be prepared. This stage is called "Tly: Asute" which involves burning wool on sheep head by putting it on stove fire. This will rid the bulk of the hair on head then remaining of wool at sheep scalp is cleaned using a metal skimmer called "Tly: Asınə-Kəçə". The skimmer is heated up on fire then rubbed over scalp and repeat it till the sheep scalp is clean of any wool.
Next, wash sheep head well and put it inside a pot filled with boiling water. It is just pure water and nothing should be added to the water. Let the head boil for a few minutes till water turns dark. It is caused by the burned wool. Now empty the pot and refill it with fresh water and allow it to boil. Once water is boiling, add the head and spices and seal the pot. It often require several hours for the sheep head to be cooked well.
When the head is cooked, separate the meat from the bones. Finally, use this meat to make Kəllə Paçə Pıla with same manner Vərə Pıla is prepared which involves pouring a layer of drained rice followed by a layer of meat. Please see Vərə Pıla for more details.
Reference:
Talysh Cuisine By Ali Abdoli
