Head Meat Pilaf

Ingredients

• •2 cups rice
• •1 sheep's head
• •1 onion
• •1 carrot
• •2 tbsp butter

Preparation

1. 1

   Clean and wash the sheep's head. Put it on the heat with chopped carrot, a quartered onion and enough water to cover. Add a little salt.

2. 2

   As it starts to boil, skim off the foam. Cook over low heat until the meat softens.

3. 3

   Put 4 cups of the head broth and the butter in a pot. Add the picked meat from the head. When it boils, add the cleaned, washed rice; add salt and pepper. Cook over low heat until the liquid is absorbed. Rest 30 minutes.

4. 4

   Transfer the pilaf to a serving plate. Arrange the skinned, chopped tongue and brain on top.