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 Cumin salt (the dipping condiment — coarse salt and cumin mixed); 30.00 g Flatbread and hot broth

Bouzellouf from Algeria: explore its ingredients, nutrition facts, 360 calories per serving, and cultural origin.

Bouzellouf — Algeria

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

Foods: 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 Cumin salt (the dipping condiment — coarse salt and cumin mixed)
30.00 g Flatbread and hot broth