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کله‌پاچه یک غذای سنتی است که در خاورمیانه و قفقاز جنوبی متداول است. روش طبخ آن در کشورهای مختلف کمابیش مشابه بوده و در ایران و ترکیه کله‌پاچه، در کشورهای عربی بلغارستان پاچه، و در جنوب قفقاز (ارمنستان، آذربایجان و گرجستان) خاش نامیده می‌شود.

این غذا بسیار چرب و پرانرژی است. کسانی که چربی خون بالایی دارند یا کلسترول و اسید اوریک خونشان بالاست و مبتلا به نقرس هستند، باید از مصرف کله‌پاچه اجتناب کنند.[۱] کله‌پاچه از پختن سر و دست و پای و اندام‌های درونی گوسفند (در جنوب قفقاز گوساله) تهیه می‌گردد. اجزای این غذا شامل: بناگوش - زبان - مغز - چشم - گوشت صورت و پاچه می‌باشد. واحد شمارش کله‌پاچه دست بوده و هر دست شامل یک کله و چهار پاچه می‌باشد. آب این غذا نیز به عنوان پیش غذا به همراه نان خورده می‌شود.

کله پاچه غذایی دیرپز است و طبخ آن زمان زیادی طول می‌کشد. کله پاچه را گاه با آبلیمو سرو می‌کنند.[۲]

کله‌پاچه در ایران معمولاً در رستوران‌های خاصی به نام کله‌پزی یا طباخی سرو می‌شود.[۳] کله‌پزها تقریباً همیشه سر کار هستند. مواد اولیه صبح به دست طباخ می‌رسد. طباخ تا ظهر آن را پاک کرده و آماده طبخ می‌کند و سرانجام از ظهر تا صبح فردا آن را می‌پزد. بر اساس یک سنت قدیمی، شب‌های پایانی ماه رمضان (۲۳ رمضان ) فروش کله‌پزها زیاد می‌شود و مشتریان بیشتری تمایل به خرید کله‌پاچه دارند.[۴]
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