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Bouzelouf Chtitha | Algerian Stewed Mutton Head

Greetings friends!

Again, today I present a traditional dish using mutton Algerians prepare during the Eid al Adha. I wish everyone a blessed day filled with joy, happiness and health!
  • A sheep's head
  • A handful of chickpeas, soaked overnight and cooked
  • 4 tablespoons oil
  • ½ teaspoon of cumin
  • ½ teaspoon of black pepper
  • ½ teaspoon of red pepper
  • 1 head of  garlic, minced fine
  • salt
  • parsely and cilantro (decor)

To prepare the mutton head:
  1. Clean the sheep's head, by burning off the hair with a torch. If possible, cut into pieces and then place into a large pot with salted water.
  2. Bring to a boil the water. The skin separates from the bone.
  3. Remove bones and cut the meat parts into small pieces.
To cook the sauce:
  1. Put the meat in a pot, adding the oil and dersa (garlic, salt, black pepper, red pepper and cumin).
  2. Add about 1/2 - 3/4 L water to the pot.
  3. Bring to a boil, the lower the heat to simmer.
  4. Add the (pre-cooke) chickpeas in. The sauce should reduce.
 Serve with lemon wedges.

4 comments:

  1. joli plat pour l'aid!! je te souhaite une bonne fete de l'aid ainsi qu'à toute ta famille! bisous

    ReplyDelete
  2. ahh lala bouzelouf !! c'est pas ce dont je rafollole mais c'est un plat délicieux !! bisous et aha aidkoum !!!

    ReplyDelete
  3. Merci pour cette belle version, ça doit être délicieux…bisous

    ReplyDelete
  4. très joli plat Hénia, j'espère que tu as passé de bonnes fêtes bises

    ReplyDelete



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