Paçe Koke

Paçe Koke Recipe from Albania - Ingredients and How to Make

Region / culture: Albania | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 4

Introduction

Paçe Koke is a traditional Albanian dish that is made with boiled sheep's head. This dish is known for its rich and flavorful broth, tender meat, and aromatic spices. It is a hearty and comforting meal that is perfect for cold winter days.

History

Paçe Koke has been a popular dish in Albanian cuisine for centuries. It is believed to have originated in the mountainous regions of Albania, where sheep farming is a common practice. The dish was traditionally made as a way to make use of every part of the sheep, including the head. Over time, Paçe Koke has become a beloved dish that is enjoyed by many Albanians and has been passed down through generations.

Ingredients

1 head of lettuce
1 cup of butter or oil
1 tsp of flour
0.5 tsp of burnt spice
salt and pepper
2-3 tbsp of vinegar
4-5 cloves of garlic
1 onion
2-3 carrots
celery and parsley

How to prepare

Clean the head and place it in a pot. Cover it with cold water and put it on the stove.
Once it starts to boil, skim off any foam and let it simmer over low heat. Add onions, carrots, celery, salt, pepper, bay leaf, and parsley.
Continue cooking until the meat easily separates from the bones.
Drain the liquid, remove the meat from the bones, and cut it into small cubes.
In a separate pot, add oil, a small amount of tomato sauce, and the broth obtained from boiling the head.
When the broth begins to boil, add the cooked meat, a pinch of paprika, and let it simmer over low heat for a few more minutes. Season with salt and black pepper.
Finally, add crushed garlic with vinegar to the soup.

Variations

Some variations of Paçe Koke include adding beans or lentils to the broth for added protein and fiber.
You can also add different spices and herbs to the broth, such as cumin, coriander, or thyme, to change up the flavor profile of the dish.

Cooking Tips & Tricks

Be sure to skim off any foam that rises to the surface of the broth while cooking the sheep's head to ensure a clear and clean broth.

- Adding a small amount of tomato sauce to the broth can enhance the flavor of the dish.

- Letting the meat simmer over low heat for a longer period of time will help to tenderize it and allow the flavors to develop fully.

Serving Suggestions

Paçe Koke is traditionally served with crusty bread on the side to soak up the flavorful broth. It can also be served with a side of rice or potatoes for a more filling meal.

Cooking Techniques

The key to making a delicious Paçe Koke is to simmer the meat and broth over low heat for a long period of time to allow the flavors to develop fully. Be patient and let the dish cook slowly to achieve the best results.

Ingredient Substitutions

If you are unable to find sheep's head, you can use lamb or beef shanks as a substitute. The flavor may be slightly different, but the dish will still be delicious.

Make Ahead Tips

Paçe Koke can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop over time, making it even more delicious.

Presentation Ideas

Serve Paçe Koke in a large bowl with a sprinkle of fresh parsley on top for a pop of color. You can also garnish the dish with a dollop of sour cream or yogurt for added creaminess.

Pairing Recommendations

Paçe Koke pairs well with a crisp green salad or a side of pickled vegetables to balance out the richness of the dish. A glass of red wine or a cold beer also complements the flavors of the dish.

Storage and Reheating Instructions

Store any leftover Paçe Koke in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the soup in a pot and heat over low heat until warmed through.

Nutrition Information

Calories per serving

A serving of Paçe Koke is approximately 300-400 calories, depending on the size of the serving and the amount of oil used in the recipe.

Carbohydrates

Paçe Koke is a low-carb dish, with most of the carbohydrates coming from the vegetables used in the broth, such as onions, carrots, and celery.

Fats

The main source of fat in Paçe Koke comes from the oil used to cook the meat and broth. It is a rich and flavorful dish that is high in healthy fats.

Proteins

Paçe Koke is a protein-rich dish, with the meat from the sheep's head providing a good amount of protein. Protein is essential for building and repairing tissues in the body.

Vitamins and minerals

Paçe Koke is a nutrient-dense dish that is rich in vitamins and minerals. The vegetables used in the broth, such as onions, carrots, and parsley, provide a variety of vitamins and minerals, including vitamin C, vitamin A, and potassium.

Alergens

Paçe Koke contains garlic and onion, which are common allergens for some individuals. Be sure to check for any food allergies before serving this dish.

Summary

Paçe Koke is a nutritious and flavorful dish that is high in protein, vitamins, and minerals. It is a hearty and satisfying meal that is perfect for cold winter days.

Summary

Paçe Koke is a traditional Albanian dish that is rich in flavor and nutrients. It is a hearty and comforting meal that is perfect for cold winter days. With its tender meat, flavorful broth, and aromatic spices, Paçe Koke is sure to become a favorite in your household.

How did I get this recipe?

I can still remember the exact moment I stumbled upon this recipe for Paçe Koke. It was many years ago when I was visiting a small village in Albania, where my great-grandmother was born. I had always been fascinated by the traditional dishes of the region and was eager to learn more about the culinary traditions that had been passed down through generations.

One day, as I was wandering through the narrow streets of the village, I came across a small cafe where a group of elderly women were gathered, chatting and laughing as they prepared a feast for a special occasion. Curious, I approached them and struck up a conversation. They welcomed me warmly and invited me to join them as they cooked.

I watched in awe as the women worked together, deftly chopping vegetables, stirring pots of bubbling stew, and kneading dough for fresh bread. The air was filled with the rich aroma of spices and herbs, and I knew that I was witnessing something truly special.

As the afternoon turned into evening, the women began to share stories of their childhoods, their families, and the recipes that had been passed down to them. I listened intently, eager to learn more about the culinary traditions of the region.

One of the women, an elderly lady with twinkling eyes and a mischievous smile, told me about a dish called Paçe Koke. She described it as a hearty soup made with lamb's head, vegetables, and a blend of fragrant spices. She explained that it was a dish that had been enjoyed in the region for generations, and that each family had their own unique twist on the recipe.

Intrigued, I asked if she would be willing to share the recipe with me. To my delight, she agreed, and we spent the rest of the evening cooking together, as she guided me through each step of the process.

We started by simmering the lamb's head in a large pot of water, along with onions, garlic, and a handful of aromatic herbs. As the meat cooked, the rich, savory aroma filled the room, and I found myself growing more and more excited to taste the finished dish.

Next, we added a medley of fresh vegetables to the pot, including carrots, potatoes, and tomatoes. The colors and textures of the ingredients mingled together beautifully, creating a vibrant and enticing stew.

Finally, we seasoned the soup with a blend of spices, including paprika, cumin, and a hint of cinnamon. The flavors melded together harmoniously, creating a dish that was both comforting and complex.

As we sat down to enjoy our meal, the women regaled me with stories of their own experiences with Paçe Koke. They told me about the times they had shared the dish with their families, the laughter and joy that had filled their homes as they gathered around the table.

I savored each spoonful of the soup, reveling in the rich flavors and the sense of connection that it brought me to the women and their traditions. I knew that I had stumbled upon something truly special, a recipe that had the power to bring people together and create lasting memories.

Since that day, I have made Paçe Koke many times, always thinking back to the women in the village who first shared the recipe with me. I have added my own touches and variations to the dish, adapting it to suit my own tastes and preferences.

But no matter how many times I make it, the dish always reminds me of that special evening in the village, of the laughter and camaraderie of the women, and of the rich culinary traditions that have been passed down through generations.

I am grateful for the opportunity to learn from these women, to immerse myself in their world and their stories. And I am grateful for the recipe for Paçe Koke, a dish that will always hold a special place in my heart and in my kitchen.