Bouzellouf

Name: Bouzellouf
Yield: 200.00 g
Cuisine: Algeria
Ingredients: 160.00 g Sheep's head halved, boiled 2–3h in cumin-caraway salted broth until all parts (cheeks, tongue, brain) completely tender; 3.00 g Sal de comino (condimento para mojar — sal gruesa mezclada con comino); 30.00 g Flatbread and hot broth

Descubre Bouzellouf, un plato de Algeria: ingredientes, información nutricional, 360 calorías por porción y origen cultural.

Bouzellouf — Algeria

Bouzellouf: Boiled sheep's head served with broth and spices, a traditional dish shared at family gatherings and communal meals.

Alimentos: Bouzellouf

160.00 g Sheep's head halved, boiled 2–3h in cumin-caraway salted broth until all parts (cheeks, tongue, brain) completely tender
3.00 g Sal de comino (condimento para mojar — sal gruesa mezclada con comino)
30.00 g Flatbread and hot broth