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Kelle söğüş is a traditional Turkish dish made from boiled and then chilled sheep's head meat, including the cheeks, tongue, and brain. This dish is typically seasoned with a mix of spices, onions, and parsley, and then served cold as a meze or sandwich filling. Kelle söğüş is a specialty in Izmir, where it is highly regarded for its rich flavor and tender texture. The preparation of kelle söğüş requires skill and patience, as the meat must be carefully cooked to maintain its delicate texture. This dish is a testament to the resourcefulness and culinary expertise of Turkish cooks, who turn even the simplest ingredients into a flavorful and satisfying meal.