About This Dish
A traditional Eid al-Adha dish where the lamb head is cleaned, rubbed with cumin and salt, and slow-grilled or roasted until the meat is fall-off-the-bone tender. Bouzelouf is prepared in the days following the sacrifice and is considered a delicacy. The cheeks and tongue are the most prized parts. While it may surprise foreign visitors, bouzelouf represents the Moroccan philosophy of using every part of the animal with respect and skill. Street vendors sell grilled lamb head portions in many Moroccan cities year-round.
Ingredients
- 1 Lamb head, cleaned and halved
- 3 tbsp Ground cumin
- 2 tbsp Salt
- 4 cloves Garlic, minced
- 1 tbsp Paprika
- 2 tbsp Olive oil
Instructions
- 1
Clean the lamb head thoroughly. Remove any remaining wool by singing over a flame.
- 2
Rub with olive oil, cumin, salt, garlic, and paprika.
- 3
Roast in a 160C (325F) oven for 2.5-3 hours until meat is very tender.
- 4
Alternatively, grill over low charcoal, turning regularly.
- 5
Serve with extra cumin and salt for dipping.
Tips & Tricks
- The cheeks and tongue are the most tender, flavorful parts.
- Low, slow heat is essential for tender results.
- Ask your butcher to clean and halve the head for you.