Bouselouf (Marinated Sheep’s Head)

Ingredients

• 1 Sheep’s head (to be washed)
• Garlic (for the marinade; quantity unspecified)
• Olive oil (for the marinade; quantity unspecified)
• 1 cuillère à soupe Strong mustard
• 1 cuillère à soupe Smoked paprika
• 1 cuillère à soupe Ground cumin
• 1 cuillère à soupe Ground garlic
• Honey (quantity unspecified; the measurement is unclear in the transcription)
• Freshly ground black pepper (to taste)
• Garlic-parsley mixture (quantity unspecified)
• Bay leaves (a few leaves)
• Thyme (quantity unspecified)
• 1 cuillère à soupe Tomato paste
• Onion (mentioned during preparation; quantity and exact use are unclear)

Steps

1. 1

   Wash the sheep’s head thoroughly.

2. 2

   Prepare the marinade by combining the fresh garlic and olive oil. Add the strong mustard, smoked paprika, ground cumin, and ground garlic, 1 tbsp of each.

3. 3

   Add the honey, freshly ground black pepper, garlic-parsley mixture, a few bay leaves, the thyme, and 1 tbsp of tomato paste. Mix the marinade.

4. 4

   Massage the marinade into the sheep’s head. The transcription also mentions onion at this point but does not clearly specify how to use it.

5. 5

   Wrap the head en papillote, with a second layer of paper or wrapping. The exact material of this second layer is unclear in the transcription.

6. 6

   Cook for 4 hours at 170 °C, then continue cooking for 30 minutes at 220 °C.

7. 7

   Serve, noting that the tongue and other parts of the head are also edible.

Notes

The transcription mentions onion, but its use and quantity are undetermined. It also refers to a second layer for the papillote, although the material cannot be clearly identified. The weight of the head and the preparation time are not provided.

Nutrition per serving

• main course
• meat
• lamb
• marinade
• en papillote
• oven cooking
• Algerian cuisine