Paçe koke is a traditional Albanian soup. The name itself comes from the Albanian word “paçe,” which refers to a dish made from the offal or heads of livestock, and “koke,” meaning head. Paçe koke is most often prepared from beef head, less commonly from sheep or goat.
Paçe koke is considered one of the most authentic soups of Albanian cuisine. In the past, this dish was a common meal especially in poorer regions, where it was customary to use every part of the animal. Today, however, it is a popular specialty that can be found in traditional restaurants throughout Albania.
Paçe koke has its counterparts in other cuisines as well. For example, in Turkish cuisine there is a similar soup called “kelle paça,” while in Iranian cuisine there is a breakfast dish called “kale pache.” All these variations stem from the tradition of using the entire animal, from “nose to tail.”
In Albania, you will often find paçe koke in local eateries called “gjelltore.” A portion of soup at one such eatery in Tirana cost me 300 ALL (3 EUR).
Bon appétit!
