Enjoy cooking
Browse through over
650,000 tasty recipes.
Home » » How to make head meat

How to make head meat

Written By Mehdi Oussama Sahim on Tuesday, January 21, 2020 | January 21, 2020


Lamb:


Lamb meat is considered one of the most desirable meat in different ways of cooking it, in order to distinguish it with a delicious taste in the main dishes and appetizers, the recipes are not limited to cooking lamb meat, but its head, its guts, and its limbs are cooked, and it is a hearty meal for the high fat content in it, and we will present you in this article How to prepare and cook the sheep head.

 Cook and clean the head of the lamb and the feet:


The ingredients:


  • RAM head.
  • Eight feet of lamb.
  • Onion.
  • A tablespoon of white pepper.
  • 1 tablespoon of ginger, ten large leaves of bay leaves.
  • A tablespoon of rosemary.
  • A tablespoon of cardamom, love.
  • Two sticks of cinnamon is large.
  • Two tablespoons of salt.


How to prepare:


  • Head cleaning We prefer to buy the head clean and ready.
  • We wash it with water several times.
  • We place the head in a large boiling water with half a teaspoon of sodium carbonate for two minutes and then filter.
  • We scrape the remaining hair and skin with a sharp knife, then wash with cold water several times.
  • We clean the nose and mouth by pouring water from the tap directly into the holes, and we brush the teeth with a small brush, then we wash the lamb with water well and blend it.
  • Foot Cleaning Prefer to buy clean and ready feet.
  • We wash the feet with water several times, then dry it completely.
  • Feet on fire to burn the rest of the hair, so that the heart from all sides.
  • Scrape the hair remaining from the skin and between the hooves of the lamb with a sharp knife. Let us clean the feet thoroughly with soap and fiber and wash them thoroughly with water several times. Cooking: We put the head and feet in a large steam cooker and submerge them in water so that the water level is higher than the feet and head by three centimeters.
  • Peel the onion and put it in the pot without cutting, then put all the spices.
  • Cover the pot and put it on the fire until it boils then put the safety valve, and cook the head and feet on medium heat for an hour.
  • Kill it for a pot of fire, leave it until it is warm from the outside, then lift the lid, add the salt and cook it on low heat for another half hour. Half the broth in a deep serving dish, with a little lemon juice, remove the head and feet from the pot and half in a flat serving dish.


Gesture of the outlet:


 The ingredients:


  1. Twelve pieces of sheep's feet.
  2. Chopsticks from cinnamon.
  3. Two bulbs are large.
  4. Ten lobes of cardamom.
  5. Five leaves of bay leaf.
  6. Tablespoon of salt.
  7. Half a teaspoon of pepper is true.
  8. Two tablespoons of ghee.
  9. Rice is two cups of rice, short-grain.
  10. Two tablespoons of ghee.
  11. Three cups of water.
  12. Teaspoon of salt.
  13. Three loaves of fried bread.
  14. Top layer six cloves of crushed garlic.
  15. Four cups of yogurt.
  16.  Four tablespoons of tahini.
  17. two big spoons of lemon juice.
  18. Small spoon of salt. 
  19. A teaspoon of dried mint.
  20. Two tablespoons of butter.
  21. A quarter cup of pine nuts.


 How to prepare:


  • We grab a piece of the foot of the sheep and start grilling it directly on the flame until the existing hair is burning, as we repeat this step with all the quantity.
  • We get rid of hair between the hooves and fingers.
  • We wash the antique with water several times, then dip it with salt and let it sit well, then wash it with water well.
  • We put the ingredients in a large saucepan, rub them with water and a teaspoon of salt, let the water boil for ten minutes and then get rid of the water.
  • Soak the boil again with water, then add cinnamon, onion, cardamom, bay leaf, salt, and black pepper, and let it boil for several hours until the boil is well cooked and the meat begins to separate from the bone.
  • We wash the rice several times, then soak with salt water for forty minutes. We filter the broth in the serving with a very fine filter, keep it hot, remove the meat from the bone, and remove the bone.
  • Heat the ghee in a large skillet, add the meat, and sprinkle it until browned, then add a cup of broth, to the meat and leave it hot over a low heat. Heat the ghee in a saucepan, then add the rice and stir for four minutes.
  • Add salt and water, let it boil for seven minutes, then reduce heat, cover pot and let it cook until rice is cooked.
  • We prepare a wide serving dish or pyrex, put the fried bread and then remove the meat from the broth and pour the broth over the bread.
  • We distribute the rice until the bread is completely covered, we distribute the mixture of the layer of sauce, distribute the beef and spread the pine, and serve directly.
  • Sauce Layer: Put garlic, yogurt, tahini, lemon juice, salt and mint in a deep dish and mix with a net racket until we have a homogeneous mixture.
  • Heat the butter in a small skillet, transfer the pine nuts until golden in color, then spread them over the crumb.


SHARE

About Mehdi Oussama Sahim