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Kaleh pacheh is a traditional Persian dish made from various parts of a sheep’s head and feet, typically enjoyed as a hearty breakfast in Iran and other parts of the Middle East and Central Asia. The dish's name reflects its ingredients, with "kaleh" meaning head and "pacheh" meaning feet.
The preparation involves slow-cooking the sheep’s head, feet, and sometimes the stomach with onions, turmeric, garlic, and various spices until they become tender and gelatinous. Kaleh pacheh is known for its rich, fatty broth and its distinct texture, offering a unique taste that is savory, intense, and slightly gelatinous.
Ash or aush is a thick Iranian and Afghan noodle soup that can be made in numerous ways. The basic ingredients are always the noodles, along with garlic, tomatoes, different herbs and spices (mint being the most prevalent), and strained yogurt that is either dolloped on top of the soup or stirred in at the end.
There are numerous varieties throughout the broader region (including Azerbaijan, Türkiye and Pakistan), from the meatless ones made with various legumes such as beans and chickpeas, over the ones combining noodles, vegetables, and meatballs, to such versions as aush-e-asli, consisting only of noodles and meatballs, made from either lamb, or the more traditional beef meat.
MAIN INGREDIENTS
Maushawa is a hearty soup (or even a stew) from Afghanistan. There are many versions and recipes for this dish, but it is typically prepared with split peas, kidney beans, rice, onions, tomatoes, yogurt, dill, and chicken stock. Kofta meatballs are very often added to maushawa in order to make it even more nourishing.
In Afghanistan, this thick soup is usually served as a starter or a main dish. It is recommended to serve it hot, ideally with lavash or naan on the side.
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