Category:Kelle soup

 See also category: Kelle (offal dish).

 See also category: Tongue soup.

Kelle paça or Kelle çorbası (Turkish for head soup) is a soup of head meat, in the Turkish cuisine, generally made with the heads ("kelle") of sheep, or, in a less frequency, goat, and rarely cattle. Please note that "kelle" is used in Turkish for the edible animal heads (cattle, sheep, and goat). (The heads of other animals are called with the same word for human head.) In Turkey, historically "kelle-paça" was a dish made with head and feet meat ("paça"). Today, the word "paça" has transformed into a meaning of "offal soup". For example, tongue soup is called "dil paça", and lamb brain soup is called "beyin paça". "Kelle paça" is generally made with the animal's "cheek" meat, sometimes lamb's neck meat, tongue and brain may also be included; and the feet soup is called "ayak paça", which literally would mean "feet feet" but is understood as "feet soup". Also note that the Turkish style kelle paça has little -if any- in common with the Caucasus region's "khash".