Ingredients
- 1 head of sheep
- 1 clove of garlic
- 1 chili pepper or 1 tbsp. harissa coffee
- 1 pinch of cumin
- 2 tbsp. a paprika coffee
- 2 tbsp. tablespoon of oil
- salt, pepper
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Preparation
Clean the flambéed sheep’s head, immerse it in cold water, scrape the entire surface with the tip of the knife. Wash it well and cut it into pieces.Boil for 30 minutes without garlic, either discard the cooking water or make with a pâté.
Make a sauce with the crushed garlic, oil, chilli cut into pieces, paprika, salt, pepper and cumin, pour it over the already cooked party pieces, water and brown for 10 minutes, cover with 1 liter of water, leave to simmer gently for around 30 minutes.
Clean the brains, remove the small membrane that covers it, cut it across, place these brain slices on top of the other gold, continue cooking for 15 minutes over low heat.
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source: la-cuisine-marocaine.com
