Paçık Yemeği (Afyon Lamb Trotter Stew with Bread and Yogurt)
Paçık yemeği is a beloved specialty from Afyonkarahisar: slow-simmered lamb trotters served over crisp bread cubes, draped with garlicky strained yogurt and finished with sizzling butter. Rich, collagen-packed meat meets cool yogurt and crunchy bread in every bite. It's a warming winter dish, traditionally shared straight from the platter with plenty of fresh bread.
- Prep time
- 15 min
- Cook time
- 130 min
- Total time
- 225 min
- Servings
- 4
- Difficulty
- Medium
Instructions
-
1
Season the trotters with salt, place them in a large pot, and cover with enough water to submerge them.
-
2
Bring to a boil, skim the foam, then simmer gently for about 2 hours until the meat is very tender and pulls away from the bone.
-
3
Remove the trotters, strip the tender meat from the bones, and set it aside.
-
4
Crush the garlic and stir it into the yogurt; let it sit while you finish the rest.
-
5
Cut the bread into cubes and toast them in the oven until golden and crisp.
-
6
Arrange the toasted bread cubes on a serving platter and pile the trotter meat on top.
-
7
Drizzle the garlicky yogurt over the meat.
-
8
Melt the butter in a small pan until foaming, then pour it over everything. Serve hot.
Diet and allergens
Worked out from the ingredient list. Always check the labels if you have an allergy.
Tips
- Skim the foam when the pot first boils; it keeps the broth clear.
- Simmer low and slow — trotters need the full 2 hours for the meat to release from the bone.
- Day-old bread works best; it drinks the butter and juices without turning mushy instantly.
- Serve immediately after the butter goes on so the bread stays crisp.
- Salt the cooking water lightly; the meat seasons as it simmers.
Serving suggestions
- Serve family-style on a wide platter with extra fresh bread for scooping.
- Pair with a simple onion and sumac salad to cut the richness.
- Offer a glass of ayran alongside, as they do in Afyon.
Substitutions
- Instead of lamb trotters: lamb shanks or oxtail simmered the same way (less gelatin, still rich).
- Instead of Turkish country bread: any dense sourdough or rustic white loaf.
- Instead of strained yogurt: regular Greek yogurt, drained briefly in a sieve.
- Instead of butter: clarified butter or ghee for a nuttier finish.
Frequently asked questions
What exactly are lamb trotters?
They're the lamb's feet and lower leg cuts, full of collagen and gelatin. Ask your butcher for 'lamb trotters' or foreshank pieces cut into sections.
Can I cook this in a pressure cooker?
Yes — about 45–50 minutes at high pressure instead of 2 hours, then strip the meat as usual.
Can I make it ahead?
Simmer and shred the meat a day ahead; refrigerate the broth-covered meat. Reheat, then assemble with bread, yogurt, and butter just before serving.
Why bread on the bottom?
The toasted cubes soak up the meat juices and melted butter while keeping some crunch — it's the dish's signature texture.
Is the broth used?
Traditionally the gelatin-rich broth is sipped or ladled over the dish. Save it — don't discard it.
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