Gather the ingredients.
In a large pot or pressure cooker that's fitted with a steamer basket, bring a large quantity of salted water to a boil. Be sure the water level is below the bottom of your steamer basket.
In a large bowl, combine the salt and cumin. Add the meat and toss, using your fingers to help rub and distribute the spice mixture evenly over the meat.
Add the onion and parsley to the boiling water.
Fit the meat into the steamer basket and follow one of the cooking methods below:
Serve the steamed sheep's head on a large platter with small dishes of salt and cumin on the side.
The steamed meat is traditionally eaten from the communal dish by hand, dipping bite-sized portions into the salt and cumin.
Before the head can be cooked, it's charred over coals until completely blackened. The burnt fur and skin are scraped off, the head is cut into half and then, if desired, into pieces. The brains are removed and cooked separately; the tongue is steamed with the head.
Enjoy!
