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Meat from lamb head with broth and spice
MirelaAndoni · CC BY-SA 4.0 · Wikimedia Commons

Food

Paçe

A thick head-and-trotter soup eaten early in the morning, especially in winter.

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Type
Offal soup
Main ingredients
Lamb or sheep head and trotters, garlic, vinegar, flour
Most associated with
Nationwide; strongest tradition in Korçë and the south-east
Eaten
Traditionally at breakfast

In plain language

Paçe is a strong soup made by boiling the head and feet of a sheep for a long time. People eat it very early in the morning, often in winter, and it is considered restorative.

Simple explanation

Paçe is a strong soup made by boiling the head and feet of a sheep for a long time. People eat it very early in the morning, often in winter, and it is considered restorative.

Connected subjects

Related subjects

City · Korçë

Korçë

The highland city of serenades, the first Albanian-language school, and the country's oldest brewery.

Subject

Albanian Cuisine

Mediterranean at the coast, Balkan and Ottoman inland, dairy-heavy in the mountains.

Sources

  • Wikimedia Commons. Photographs · retrieved 13 Oct 2026
    Each photograph carries its own creator, licence and file link beneath it. Only public-domain, CC0, CC BY and CC BY-SA files are published.

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