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!

Here is a video how to clean the mutton head and feet

• 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.