To prep multiple sheep heads and hooves for consumption, they must first clean them with cold water, then begin a lengthy boiling process. In order to achieve the savory and aromatic flavors of the breakfast soup, cooks add cinnamon, bay leaves, herbs, and other spices to the pot. After eight hours of boiling, the meat becomes tender and is ready to land in your bowl. Most diners add a squeeze of lime and some traditional lavash bread to the mix. Some lovers of kaleh pacheh crumble up the bread to add into the broth, while others prefer to sandwich bits of sheep eye between two pieces of lavash. Kaleh pacheh loyalists tout the flavor as being extremely savory and, depending on the recipe, herbaceous. Some claim that the sheep brain can taste bland, but many choose to add lime with salt to pump up the flavor.
