Kelle Paça Soup is a traditional Turkish dish characterized by a rich and thick consistency, made from animal-based ingredients. It is prepared by cooking the head (kelle) and feet (paça) parts of livestock such as cattle, sheep, or goats through various processing methods. Although similar methods are used across many regions of Türkiye, the soup exhibits regional variations in cooking techniques and choice of ingredients. With its distinct structural qualities in terms of cooking method, serving style, and physicochemical parameters, this soup is considered an integral component of local gastronomic culture.
Kelle Paça Soup (Generated by Artificial Intelligence)
Traditional Preparation and Production Process
The primary raw materials used in the production of Maraş Kelle Paça Soup are the head and feet of cattle. These parts are obtained raw and undergo thorough cleaning before production. The cleaning process typically involves boiling in hot water, removing hair, eliminating residues, and cleaning membranes from the bones. Conducting these steps under hygienic conditions is crucial for the microbiological quality of the soup.
The cleaned head and feet parts are subjected to a long boiling process. This cooking continues until the meat separates from the bones. The boiling time generally ranges from 4 to 8 hours and has a significant effect on the soup’s consistency and flavor profile. One distinctive feature of Maraş Kelle Paça Soup is the gelatinous texture that develops as a result of this extended boiling period. This texture is obtained by dissolving collagen-rich head and feet parts, giving the soup its characteristic thickness.
No spices or garnishes are added during the cooking stage. The soup is prepared plain, allowing consumers to add ingredients such as garlic, vinegar, lemon juice, and crushed red pepper according to their preference at serving. This practice is considered part of traditional consumption habits. The absence of thickening or binding agents before serving aims to preserve the natural structure of the product.
Preparation Process of Maraş Kelle Paça Soup (Generated by Artificial Intelligence)
Physical, Chemical, and Microbiological Characteristics
Analyses on the physical and chemical properties of Maraş kelle paça soup reveal that the product has a high nutritional value. Studies have determined the pH value of the soup to be approximately 6.4. This indicates that the soup possesses a slightly acidic nature and exhibits a certain resistance to microbial spoilage.
The dry matter content of the soup ranges between 4.5% and 5.2%. This parameter significantly affects the consistency of the soup. Particularly, the dissolution of collagen into the liquid increases the density and imparts a gelatinous texture. Protein content analysis shows that approximately 4.8 to 6.2 grams of protein are present per 100 grams of the soup. A large portion of these proteins originates from collagen and is enriched with amino acids released from connective tissues.
The fat content varies depending on the production method and the fat content of the head and foot parts used. Generally, the fat ratio of the soup is found between 2.1% and 3.8%. The total energy value of the product is calculated to be approximately 68–90 kcal per 100 ml. This energy content is associated with the soup's function of increasing body resistance, especially during cold seasons.
From a microbiological perspective, evaluations indicate that the soup is generally within safe limits when consumed fresh. However, inadequate hygiene during production or improper storage conditions can increase the total mesophilic aerobic bacteria count and coliform bacteria levels. Therefore, it is recommended that the product be freshly prepared daily and consumed within a short time frame.
Traditional Role and Consumption Habits
Maraş kelle paça soup has historically been consumed as a traditional dish during breakfast in the Kahramanmaraş region. It is observed that the soup is mainly consumed during early morning hours, especially between 5 A.M. and 9 A.M. This habit has become a significant part of the regional food culture and has been preserved across generations.
The product is typically served in individual portions at soup restaurants. During serving, customers are offered various sauces and garnishes; prominent options include lemon juice, vinegar, crushed garlic, red pepper flakes, and salt. These sauces are generally provided in separate containers and left to the consumer’s preference. This practice ensures compliance with hygiene standards and accommodates diverse individual consumption preferences.
Kahramanmaraş Morning Delight (Generated by Artificial Intelligence)
When examining the consumer profile of the soup, it has been determined that there is particularly high demand among male individuals, with the age range mostly concentrated in those over 25. In terms of consumption frequency, a group of consumers who regularly consume the soup on a weekly basis has been identified. The soup’s affordability ensures its accessibility to a wide socioeconomic segment.
From the perspective of local producers, kelle paça soup can be prepared both in restaurant menus and domestic kitchens. However, in commercial production, professional kitchens with appropriate hygiene standards are generally preferred. Due to the labor-intensive and time-consuming preparation process, home production remains relatively limited. In professional establishments, the soup is freshly prepared daily and is not offered again the following day.
From a cultural standpoint, kelle paça soup is regarded in the region not only as a food product but also as a tradition that creates a setting for social interaction. Individuals gathering at soup restaurants in the early morning hours fulfill their needs for socializing and communication in this environment.
