Moroccan · Street food
Bouzelouf (Steamed Sheep's Head)
Bouzelouf is steamed or roasted sheep's head, singed to remove the wool, then cooked until the meat and cheeks are meltingly tender and served pulled apart with cumin and salt — a Marrakech grill-stall and Eid speciality for the adventurous. Nose-to-tail eating at its most traditional, prized for the tender cheek and tongue.
- Prep
- 40 min
- Cook
- 180 min
- Total
- 220 min
- Serves
- 4
- Level
- Advanced
Ingredients
- 1 sheep's or lamb's head, cleaned, singed and split
- 2 tsp salt, 1 tbsp cumin
- 1 tsp turmeric, 1 tsp paprika
- 3 garlic cloves, crushed
- 1 bay leaf
- Extra cumin-salt, to serve
Method
- 1
Clean thoroughly
Singe off any remaining wool, scrub the head well and soak in salted water, then rinse until completely clean.
- 2
Season
Rub the head with garlic, turmeric, paprika, cumin and salt.
- 3
Steam
Steam over simmering water with the bay leaf for 2 1/2 to 3 hours until the meat, cheek and tongue are fork-tender.
- 4
Pull and serve
Pull the tender meat, cheek, tongue and any brain from the head and serve hot with cumin-salt and bread.
Chef's tips
- Ask the butcher to clean, singe and split the head — it saves the hardest, messiest work.
- Long, gentle steaming is what makes the cheek and tongue so tender; do not rush it.
Frequently asked questions
What parts do people eat?
The cheek and tongue are the prized cuts, along with the tender meat around the jaw and, for some, the brain.
When is it eaten?
It is a common Eid al-Adha dish and a year-round speciality at certain grill stalls for those who love traditional offal.