Why kalle pache belongs on your Dubai food bucket list
Dubai is a city of superlatives, and travellers arrive with a long list of things to eat in Dubai — gold-dusted desserts, sky-high brunches, spice-souk shawarma. But if you want unique food in Dubai that most tourists never find, come and try kalle pache in Dubai: a dish so old and so honest that eating it feels like stepping into a Tehran dawn. At Shaun the Sheep in Jumeirah, we have cooked it the same way for years, and first-time visitors are exactly who we love to welcome.
What is kalle pache, really?
Kalle pache (Persian کلهپاچه; known around the Gulf and Iraq as baja / الباجة) is slow-simmered lamb head and trotters. The trotters served on their own are called paye / پایه. We simmer everything for about fourteen hours in a copper pot with onion, turmeric and garlic, skimming the broth every hour until it turns the colour of strong tea. The result is mild, deeply savoury and rich — not chili-hot at all. It is naturally full of collagen, gelatin, protein and minerals, though how much depends entirely on the cut and portion you choose. This is culinary tradition, not medical advice.
Is it halal?
Yes. Our lamb is halal, in line with UAE law and standard practice, and there is no pork anywhere on our menu or in our kitchen. Muslim and non-Muslim visitors alike can order with complete confidence.
What should a first-timer order?
The secret to loving kalle pache is to start gentle. The milder cuts — tongue and cheek — are tender and familiar, close to a good slow-cooked pot roast. If you are curious but cautious, order the Special Mix (majoon), our sampler platter, so you can taste a little of everything and discover your favourite. Here is an easy first order for a visitor:
| Order this | What it is | Why start here |
|---|---|---|
| Tongue (zaban) | Sliced lamb tongue, silky and tender | The friendliest first bite — no strong flavour |
| Lamb cheek (banagoosh) | Meat-and-fat from the cheek | Rich and melting, like slow-braised beef |
| Special Mix (majoon) | A sampler of several cuts in one bowl | Taste everything, decide what you love |
| Sangak bread | Stone-baked Persian flatbread | For scooping broth and wrapping meat |
| Doogh | Salted mint yogurt drink | Cool, tangy balance to the rich broth |
At the table, finish your bowl the local way: a squeeze of lime, a little garlic, a pinch of cinnamon and salt to taste. Pair it with sangak, a saucer of seven-year garlic pickle (torshi seer) and a glass of doogh, and you have the full ritual. Newer to offal cuisine? Read our first-timer's guide before you go.
When and where to try it
Kalle pache is famously a dawn dish — Tehranis have eaten it at first light for generations, as breakfast, as a warm-up after a cold night, or as the perfect end to a long evening. The good news for travellers: our kitchen is open 24 hours a day, 7 days a week. Jet-lagged at 4am? Craving something soulful after a late flight? We are ready whenever you are.
You will find us at 64 Jumeira Street, Jumeirah 1, Dubai — a short drive from the beach, the Dubai Frame and the city's older neighbourhoods. Call us on 04 321 8882, browse the menu and order page, or reserve a table if you are coming as a group.
Can I get it delivered to my hotel?
Absolutely. We deliver across Dubai, with the fee set by your area at checkout, so a steaming bowl can arrive right at your hotel. You can also dine in with us or pick up on your way past. However you choose to try it, kalle pache is the kind of meal you will still be talking about long after your flight home — a genuine local experience hiding in plain sight on a Jumeirah street corner.