Steamed sheep's head is most often made by Moroccans after a home slaughter, especially during Eid Al-Adha.
Before the head can be cooked, it's charred over coals until completely blackened. The burnt fur and skin are scraped off, and the head is cut into pieces. The brains are removed and cooked separately; the tongue is steamed with the head.
Aside from cleaning the head as described, steamed sheep's head is very easy to make. Moroccans eat the steamed meat dipped in salt and cumin.
The prep time assumes the head is ready for cooking. Double the cooking time if not using a pressure cooker.
Also try Couscous with Sheep's Head and Vegetables and Steamed Lamb.
Prep Time: 10 minutes
Cook Time: 2 hours
Total Time: 2 hours, 10 minutes
Yield: Serves 2 to 3
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
- 1 small bunch of parsley and/or cilantro, tied into a bouquet
- 1 onion, very coarsely chopped or sliced
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- additional salt and cumin, for dipping
Preparation:
In a large pot or pressure cooker that's fitted with a steamer basket, bring a large quantity of salted water to a boil. Be sure the water level is below the bottom of your steamer basket.
Meanwhile, mix the salt and cumin in a large bowl, and rub the mixture all over the pieces of sheep's head. Fit the pieces of meat into the steamer basket.
Pot method. Add the onion and parsley bouquet to the water, and fit the steamer basket onto the pot. To prevent steam from escaping from the sides, use a long piece of plastic wrap to seal the edge of the pot where it meets the steamer. (Wrap the plastic around the full circumference of the pot.) Cover the steamer basket with a layer of damp cheesecloth. Close the lid tightly, and steam the meat for 3 1/2 to 4 hours, or until the meat is very tender and can be pulled easily from the bone.
Pressure cooker method. Add the onion and parsley bouquet to the water, and fit the steamer basket into the pressure cooker. Close the lid tightly, and cook with pressure over medium heat for about 2 hours, or until the meat is very tender and can be pulled easily from the bone.
Serve the steamed sheep's head on a large platter with small dishes of salt and cumin for dipping the meat.
