Paçe koke is a traditional stew made with the head of a lamb or a goat. Various fresh local vegetables and greens are added, such as carrots, celery, onions, parsley, and bay leaves. Once the meat is tender enough and easily separates from the bone, it is added to a roux made with butter, flour, garlic, and tomato sauce.

The clean broth is then combined with the meat and sauce until the desired consistency has been reached. The stew is typically served over plain rice as a hearty comfort food staple.