A deeply savory Turkish soup of long-simmered lamb head and trotters, sharpened with garlic, vinegar, and lemon and served steaming hot.
30 min prep 180 min cook
Keeps the screen on · step-by-step guide · built-in timer
Wash 1 kg head and trotter meat and put it in a pot with 10 cups of water.
Boil the meat over low heat for 2.5 hours.
Pick the meat from the bones, chop it small, and strain the broth.
Return the meat to the strained broth and boil for 10 minutes.
Mix 5 cloves of garlic, vinegar, and lemon juice in a separate bowl.
Add the garlic mixture at serving time so its sharpness does not fade.
💡 Tip: Strain the boiling liquid, so bone fragments and sediment do not mix into the soup.
🍽️ Serving suggestion: Serve hot with garlic vinegar and lemon.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~310
kcal calories
28
g protein
4
g carbs
20
g fat
0.3g
Sugar
0.3g
Fiber
1177.3mg
Sodium
0g
Saturated fat
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
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