📝 About This Recipe
A cornerstone of Iraqi hospitality, Pacha is a rich, aromatic stew featuring a whole sheep's head and trotters simmered to gelatinous perfection. This ancient dish is celebrated for its deep, collagen-rich broth infused with cardamom and dried lime, offering a meltingly tender texture that defines Middle Eastern comfort food. Often served as a communal breakfast or celebratory feast, it is a true testament to the beauty of slow-cooking and nose-to-tail dining.
🥗 Ingredients
The Meat & Offal
- 1 piece Sheep Head (cleaned, hair removed, and split by a butcher)
- 4 pieces Sheep Trotters (thoroughly cleaned and scorched)
- 500 grams Sheep Stomach (Tripe) (cleaned and cut into large squares for stuffing)
- 2 pieces Lamb Tongue (extra, if not included with the head)
The Stuffing (Mumbar/Tripe)
- 1.5 cups Short-grain Rice (soaked for 30 minutes and drained)
- 250 grams Ground Lamb (high fat content preferred)
- 1 piece Yellow Onions (very finely minced)
- 1 tablespoon Baharat (Iraqi Seven Spice)
- 1 teaspoon Salt
Aromatic Broth
- 2 large Onions (peeled and halved)
- 1 head Garlic (top sliced off to expose cloves)
- 3 pieces Dried Lime (Loomi) (pierced with a knife)
- 8-10 pieces Cardamom Pods (lightly crushed)
- 1 large Cinnamon Stick
- 3 pieces Bay Leaves
- 1 teaspoon Turmeric
- 2 tablespoons Salt (adjust to taste at the end)
👨🍳 Instructions
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1
Begin by cleaning the sheep head and trotters exceptionally well. Scrub with a mixture of flour, salt, and vinegar, then rinse under cold running water several times to ensure all debris is removed.
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2
Place the head and trotters in a very large pot and cover with cold water. Bring to a boil for 10 minutes, then drain completely and discard the water. This 'first boil' removes impurities and ensures a clear broth.
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3
While the meat pre-boils, prepare the stuffing. In a bowl, mix the soaked rice, ground lamb, minced onion, Iraqi spice, and salt until well combined.
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4
Take the cleaned tripe squares and place a small amount of the rice mixture in the center. Fold and sew the edges with a needle and cotton thread (or secure with toothpicks) to create small stuffed pouches.
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5
In the cleaned large pot, add a touch of oil and lightly sauté the halved onions, garlic head, and whole spices (cardamom, cinnamon, bay leaves, and pierced dried limes) until fragrant.
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6
Return the blanched head and trotters to the pot. Add the stuffed tripe pouches carefully on top.
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7
Add the turmeric and enough boiling water to fully submerge all ingredients by at least 3 inches.
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8
Bring to a gentle simmer. Skim off any gray foam that rises to the surface during the first 30 minutes of simmering.
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9
Cover the pot tightly. Reduce heat to the lowest setting and allow it to cook for 4 to 6 hours. The meat is ready when it literally falls away from the bone at the touch of a fork.
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10
Add salt only in the last hour of cooking to ensure the meat remains tender.
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11
To serve, place pieces of torn Khubz (Iraqi flatbread) in a large shallow bowl. Ladle the hot, fatty broth over the bread until it is well-soaked.
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12
Arrange the tender meat from the head, the trotters, and the stuffed tripe on top of the soaked bread. Serve immediately while piping hot.
💡 Chef's Tips
Cleaning is the most critical step; any residual hair or odor will ruin the delicate broth. If you cannot find Iraqi Seven Spice, use a blend of black pepper, cumin, coriander, cloves, and nutmeg. Do not overstuff the tripe; the rice needs room to expand or the pouches will burst. A pressure cooker can reduce the time to 90 minutes, but the slow-simmered method yields a superior, silkier broth. Save any leftover broth; it is incredibly nutritious and can be frozen for future stews.
🍽️ Serving Suggestions
Serve with plenty of fresh lemon wedges to cut through the richness of the fat. Accompany with a side of crunchy pickled vegetables (Torshi) and fresh radishes. Offer a side of raw white onion quarters and fresh sprigs of parsley or mint. Pair with a glass of hot, strong black tea (Chai) served in a 'fincan' to aid digestion after the meal. Serve communal-style on a large tray to honor the traditional Iraqi way of eating.