Steamed sheep's head

Original name : Rrass dial lghenmi mfouer

Where Street food, Homemade
When Breakfast, Lunch, Dinner
Taste Salty
Price $ $ $
Where
Street food, Homemade
When
Breakfast, Lunch, Dinner
Taste
Salty
Price
$ $ $
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Especially for the feast of the sheep "Aid El Kebir", first we begin by burning the sheep's head to get rid of the hair. Then the head will be steamed through the night on a very low heat. The flesh is so very tender.

This dish will be served the next day at breakfast, with salt and cumin, bread and mint tea
You can find this dish as well in some local restaurants.
About this dish
In the local culture - For special occasions
Special occasion - Feast of the sacrifice (Eid al Adha)
SpicyVery slightly spicy
How to eat it - By hand
Caloric valueMedium
Temperature - Hot
Difficulty of preparationVery difficult
How to cook - Steamed
- Public oven
Cooked/Raw - Cooked
Components
  • Sheep's head
  • Side food

    Homemade bread

    Even today, the majority of Moroccan families still prepare homemade bread. And they do it everyday!

    Salt and cumin

    The classics are jostled in Moroccan cuisine. The famous salt-pepper that we propose to adjust the seasoning of dishes is replaced by salt-cumin.

    Mint tea

    Famous the whole world, it doesn't need to be introduced anymore. The mint tea is the first ambassador of the cuisine and the art of living of Morocco.

    Related food

    The guide of gastronomy of Morocco