Moroccan Steamed Sheep's Head

  • PrepTime: 15 Mins
  • CookTime: 2 Hrs
  • TotalTime: 2 Hrs 15 Mins


  1. 1 sheep's head (cut into 4 to 8 pieces and washed thoroughly)
  2. 1 1/2 tablespoons salt
  3. 1 1/2 tablespoons ground cumin
  4. 1 small bunch of parsley and/or cilantro (tied into a bouquet)
  5. 1 onion (very coarsely chopped or sliced)
  6. Optional: additional salt for dipping
  7. Optional: additional cumin for dipping


  1. Gather the ingredients.
  2. 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. 
  3. 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.
  4. Add the onion and parsley to the boiling water.
  5.  Fit the meat into the steamer basket and follow one of the cooking methods below:
  6. Serve the steamed sheep's head on a large platter with small dishes of salt and cumin on the side.
  7. The steamed meat is traditionally eaten from the communal dish by hand, dipping bite-sized portions into the salt and cumin.
  8. 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.
  9. Enjoy!


  1. Aside from cleaning the head as described – and of course this will already be done if purchasing the meat from the butcher – steamed sheep's head is quite easy to make. 
  2. The prep time assumes the head is ready for cooking. Cooking time is for a pressure cooker; double this time if steaming conventionally in a pot fitted with a steamer basket. For the latter method, you will need some cheesecloth.
  3. For a traditional presentation, serve the meat with salt and cumin on the side for dipping. Also, try Couscous with Sheep's Head and Vegetables and Moroccan Steamed Lamb.