Moroccan Steamed Sheep's Head
A traditional Moroccan steamed sheep's head dish, typically seasoned with salt and cumin, offers a unique variety meat experience.
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Instructions
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Char the sheep's head over coals until blackened; scrape off burnt fur and skin.
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Cut the head in half or pieces; remove brains, but keep the tongue for steaming.
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Start boiling a large quantity of salted water in a pot fitted with a steamer basket, ensuring the water level is below the basket.
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Combine salt and cumin, then rub this mixture evenly over the prepared meat.
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Add onion and parsley to the boiling water.
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Place the seasoned meat into the steamer basket and steam until tender.
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Serve the steamed sheep's head on a platter with small dishes of salt and cumin on the side.