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How to make Sheep Feet Soup (Pacheh)
Ingredients

5 Servings

  • 10 sheep's feet
  • 1 medium onion
  • 1 medium carrot
  • 1 medium capsicum
  • 2 teaspoons turmeric
  • 1 celery stalk
  • 5-6 garlic cloves
  • Salt to taste
  • Water
  • Fresh lemon juice
  • 1/4 teaspoon cinnamon per serve 
Directions
  • Wash and clean the feet carefully. The hooves can be discarded. In Iran, the feet will have been charred over coals or a gas cooktop to remove the fur, but some burnt remnants may need to be scraped off.
  • Also, remove any loose bone fragments. Wash the feet a final time by immersing them in water.
  • Cut the hair bag in between the hooves, using the video instructions.
  • Place the sheep’s feet in a large pot along with the vegetables.
  • Add enough water to cover the meat. Add salt, garlic, turmeric, cover and bring to boil.
  • Cover the pot’s lid with a clean cloth and simmer until the meat is cooked.
  • Cool and refrigerate for a few hours, then separate the excess oil from the gelatine.
  • Serve this food warm with bread, pickles and fresh lemon juice and top with cinnamon.
  • Now enjoy (nooshe jan). 
Tips

You can cook this food for 2 hours with a pressure cooker, with medium pressure (or 3 to 4 hours if simmering in a conventional pot).

You can also use a slow cooker and cook this food overnight. 

Cooking Tips
To have a spreadable butter for your sandwiches, keep the butter in room temperature for 1 Hour, or place it in the microwave oven for 15 to 20 seconds. Times vary depending on the amount of butter you need.
To make yoghurt drink (Dough) use sour yoghurt. To make sour yoghurt, keep yoghurt out of fridge overnight.
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