Steamed Sheep's head

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Christine Benlafquih


The dish everybody looks forward to during Eid-al-Adha and also a very popular street food in Morocco: steamed sheep's or cow's head. You can make this easily at home and it's definitely worth a try !! Before the head can be cooked, it is charred over coals until it is completely black. The burnt skin is scraped off, the head is cut in half and then, if desired, into more pieces. The brains are removed and cooked separately; the tongue is steamed with the head.

Ingredients: 

  • 1 sheep's head (cut into 4 to 8 pieces and washed thoroughly)
  • 1 1/2 tablespoons of salt
  • cumin
  • 1 small bunch of
  • parsley and / or coriander (tied in a bouquet)
  • 1 onion (very coarsely chopped or sliced)
Steps: 

  • In a large pot or pressure cooker fitted with a steamer basket, bring a large quantity of salted water to a boil. Make sure the water level is below the bottom of your steamer basket.
  • In a large bowl, combine the salt and cumin. Add the meat and mix, using your fingers to help rub and distribute the spice blend evenly over the meat.
  • Add the onion and parsley to the boiling water.
  • Place the meat in the steamer basket and follow one of the cooking methods below:

Reduce liquids to a simmer and mount the steamer basket in the pot. (Note: If you notice steam escaping from the edge of the basket where it meets the pan, remove the basket and seal it by wrapping a very long piece of plastic wrap over the rim of the pot, then reinsert the basket. ). Cover the basket with a layer of damp gauze, 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. Check your liquid level while cooking and add more water if you feel it is necessary.

Serve on a platter with 2 small plates of Salt and Cumin. Add some freshly baked Moroccan bread and enjoy! 

Happy munching!


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