TunisiaMarka el allouch (lamb’s head stew)
Arabic name مرقة العلوش (رأس خروف)
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Ingredients (7)
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Method
Clean the head thoroughly with water and lemon.
Boil it with the onion and spices for a long time until the meat is completely cooked.
Harissa and cumin can be added for a distinctive spicy broth.
Serve hot with bread.
