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Recipeother Vegetarian

Moroccan Steamed Sheep's Head

While many of us in the West don't grow up eating head meat, trotters, tails, and other variety meats, such cuts are regular fare in other parts of the world. In Morocco, for example, steamed sheep's head is a much-anticipated dish around the time of Eid Al-Adha, when many families have the meat on hand after a home slaughter. It's also a popular offering at Moroccan ​grilles, particularly those who operate next to a butcher.

7 ingredients11 preparation steps
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Ingredients

  • 1 sheep's head, cut into 4 to 8 pieces and washed thoroughly
  • 1 1/2 tablespoons salt
  • 1 1/2 tablespoons ground cumin, plus more, optional, for dipping
  • 1 bunch parsley, tied into a bouquet
  • 1 small bunch cilantro, optional, tied into bouquet
  • 1 medium onion, very coarsely chopped or sliced
  • Salt, for dipping, optional

Preparation

  1. 1Steps to Make It
  2. 2Gather the ingredients.
  3. 3In a large pot or pressure cooker that's fitted with a steamer basket, bring a large quantity ofsalted waterto a boil. Be sure the water level is below the bottom of your steamer basket.
  4. 4In a large bowl, combine the salt and cumin. Add the meat and toss, using your fingers to help rub and distribute the spice mixture evenly over the meat.
  5. 5Add the onion and parsley to the boiling water.
  6. 6Fit the meat into the steamer basket and follow one of the cooking methods below:
  7. 7Serving
  8. 8Serve the steamed sheep's head on a large platter with small dishes of salt and cumin on the side.
  9. 9The steamed meat is traditionally eaten from the communal dish by hand, dipping bite-sized portions into the salt and cumin.
  10. 10Before the head can be cooked, it's charred over coals until completely blackened. The burnt fur and skin are scraped off, the head is cut into half and then, if desired, into pieces. The brains are removed and cooked separately; the tongue is steamed with the head.
  11. 11Enjoy!