SaedNews: According to the cooking service of SaedNews, if you are a fan of traditional dishes, you likely have Kale Pache (a dish made from sheep's head and feet) on your list of favorite foods.
However, there's no need to always rely on chefs and restaurants—you can make Kale Pache yourself. By learning the secrets, techniques, and recipe for this dish, you'll be able to surprise yourself and your loved ones with the delicious taste of Kale Pache. Although Kale Pache or "Kalpach" is prepared in different ways in various cities, once you learn the fundamentals of cooking it, the other steps will be as easy as drinking water. In this article, we will teach you the secrets, techniques, and methods for eliminating the unpleasant smell of Kale Pache. Stay with us and cook this delicious dish with confidence.
Ingredients Needed
Sheep's head and feet: 1 set (each set includes one head and four feet)
Onions: 5 medium
Garlic: 5 cloves
Turmeric: 1 teaspoon
Red pepper: 1 teaspoon
Kale Pache spice mix: 1-2 bay leaves and onion powder
Water: as needed
Salt: to taste
How to Cook Kale Pache
When cooking Kale Pache, the following are important steps that must be followed:
When buying Kale Pache, note that the head and feet of a goat differ from that of a sheep. To identify goat Kale Pache, check the sides of the eyes. If there are cavities on both sides of the eye, it is goat Kale Pache.
Even if you've bought cleaned Kale Pache, you need to clean it again. To do this, place the different parts of the Kale Pache on a mild gas flame so that the hair and fuzz on the skin burn off and a little bit of skin is peeled away.
Before cooking, soak the Kale Pache in water for 15 minutes, then change the water until it becomes clear. Also, rinse the nose, ears, and tongue under water.
Clean the teeth with a brush and water. Make sure the Kale Pache is thoroughly cleaned.
When preparing Kale Pache, cut a slice from the side of the tongue to help it cook better.
In a suitable pot, add halved onions, garlic cloves, Kale Pache, Kale Pache spices like pepper and turmeric, bay leaves (1 or 2), and onion powder.
Add water to cover the Kale Pache completely.
When serving Kale Pache, you can add cinnamon powder and lemon juice or sour orange juice to enhance its flavor and appearance.
How to Cook Kale Pache in a Pressure Cooker
To make homemade Kale Pache in a pressure cooker, follow these careful steps:
Place the cleaned head and feet along with some water in the pressure cooker. Ensure that there is enough water to cover the Kale Pache.
Close the lid tightly and ensure that the pressure cooker is set to the right temperature.
Turn on the pressure cooker and select the cooking time to be 2 hours. If there is no specific setting, set the pressure cooker to medium heat.
After the set time, turn off the pressure cooker and wait until the pressure inside is fully released before opening the lid.
To check if the Kale Pache is fully cooked, cut the foot with a knife or a stick to ensure it’s completely done.
Secrets to Making Restaurant-Style Kale Pache
To make homemade Kale Pache like in restaurants, you can add various spices and ingredients to enhance its flavor. The main steps are as follows:
To make a rich and spicy sauce, heat some fat in a pot over low heat using either vegetable or meat oil. Add a cinnamon stick to the fat and let it dissolve. Pour the resulting sauce over the Kale Pache.
Some people add chickpeas to the Kale Pache. In this case, cook the chickpeas along with the head and feet to infuse their flavor into the dish.
To give the Kale Pache a better taste, use specific parts like the tongue, cheeks, muscles around the eyes, feet, and brain. Adding these parts will enhance the flavor and aroma.
To improve the taste, add salt and lemon juice 15 minutes before turning off the heat. These ingredients help balance the flavor and acidity.
If you want to add garlic, crush some and add it to the main ingredients. Garlic will enhance the taste and is beneficial for those with a cold temperament.
For a restaurant-like taste, you can cook Kale Pache over a low flame overnight until morning. This slow and extended cooking process will help enhance its flavor.
In some cities, to prepare Kale Pache and Sirabi (another dish made from offal), crushed garlic and tomato paste are used. However, to achieve the best flavor, it’s recommended to use cinnamon as the primary spice.
Remember not to add salt early in the cooking process as it may make the Kale Pache cook slower. It’s better to add salt an hour before the dish is fully cooked for the best flavor.
Health Benefits of Kale Pache
Kale Pache is rich in energy and protein, making it highly beneficial for repairing body tissues. The proteins in Kale Pache aid in improving nervous system function and blood production.
Especially, sheep's cheeks and tongue are rich in Vitamin B12, which plays an essential role in maintaining the health of the body. Vitamin B12 is crucial for optimal nervous system function and boosting the immune system.
The sheep's feet, which are low in fat, thin the blood and help improve internal wounds. This makes it an excellent option for people with mild blood conditions.
Additionally, consuming sheep’s feet increases milk production in breastfeeding mothers.
One of the important nutrients in Kale Pache is Coenzyme Q10, which acts as a powerful antioxidant and helps detoxify the body. It also strengthens cells and can aid in managing diseases like high blood pressure, heart attacks, Parkinson’s disease, and various cancers.
It’s important to follow your doctor’s recommendations and consume Kale Pache in moderation. Always discuss any specific issues or sensitivities with your doctor.
The Dangers of Overconsumption of Kale Pache
In addition to the energy and protein, Kale Pache contains significant amounts of fat and cholesterol. The cholesterol in Kale Pache can accumulate in blood vessels and is considered a major cause of heart attacks and strokes. For example, the brain of a sheep, one of the fattiest parts of Kale Pache, contains a high amount of cholesterol. It is estimated that the cholesterol content of one sheep's brain is equivalent to 8 egg yolks.
Therefore, for people with heart and vascular problems, high cholesterol, kidney issues, gout, fatty liver, rheumatism, or diabetes, it is not recommended to consume Kale Pache. In these cases, consuming Kale Pache may harm them or lead to additional complications. It’s best to consult with your doctor in such cases.
Tips for Cooking Kale Pache
To balance the cold nature of Kale Pache, it’s best to serve it with ingredients like lemon juice, cinnamon, garlic pickles, or sour orange juice. These combinations help balance the cold nature of Kale Pache and prevent stomach discomfort.
It’s also better to consume Kale Pache during the cold months and have it as breakfast to ensure a balanced diet throughout the day.
After eating Kale Pache, you can drink ginger tea. Warm spices like red pepper help adjust the cold nature of Kale Pache. Also, cumin or thyme, which can be used in tea, is recommended after eating Kale Pache.
Sowiq (a type of grain) also aids in digestion, so you can consume it with Kale Pache.
During the first trimester of pregnancy, consuming Kale Pache is not harmful. However, due to its high-fat content, it’s not recommended to consume it frequently and without limitation during pregnancy. Excessive consumption of Kale Pache during pregnancy may increase the risk of weight gain, high cholesterol, and viral diseases, and may lead to a miscarriage.
In traditional homemade Kale Pache preparation, you can use a mix of lemon juice, cinnamon sticks, garlic, ginger, black pepper, and turmeric.
When using chickpeas in restaurant-style Kale Pache, it’s best to use chickpeas cooked for stews. This can make the Kale Pache more tender and reduce its unpleasant odor.
How to Cook Kale Pache Quickly
To speed up the cooking process of Kale Pache, you can use a pressure cooker. A pressure cooker can significantly reduce cooking time. Additionally, cutting the Kale Pache into smaller pieces can help it cook faster. Soaking the Kale Pache in water for a few hours before cooking can also help reduce cooking time. Moreover, you can use ingredients like onion and lemon juice to soften the texture and speed up cooking. Finally, using high heat at the beginning and then reducing it to medium heat can help speed up the cooking of Kale Pache.
