Iraqi Sheep’s Head and Trotter Stew

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A beloved Iraqi breakfast classic, this slow-simmered stew transforms sheep's head and trotters into a rich, gelatinous broth infused with warm spices, chickpeas, and fresh herbs. Deeply nourishing and aromatic, it is traditionally eaten with warm pita and a wedge of lime, especially during Eid mornings and cold winter days.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 32 gFat
• 12 gSaturated Fat
• 28 gCarbs
• 6 gFiber
• 4 gSugar
• 52 gProtein
• 1280 mgSodium
• 780 mgPotassium
• 110 mgCalcium
• 6.2 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the meat and base

• 1 whole lamb head, singed and cleaned (about 1.8 kg)
• 4 lamb trotters, split lengthwise
• 2 large yellow onions, quartered
• 1 whole head garlic, halved crosswise
• 1 cup dried chickpeas, soaked overnight and drained
• 10 cups cold water
• 2 bay leaves
• 5 whole green cardamom pods

For the spice blend

• 2 tbsp tomato paste
• 2 tsp ground turmeric
• 1 tbsp ground cumin
• 1 tbsp ground coriander
• 1 1/2 tsp ground black pepper
• 1/2 tsp ground cinnamon
• 1 tbsp kosher salt, plus more to taste

For garnish and serving

• 1 cup fresh cilantro, finely chopped
• 1 small white onion, finely diced
• 2 green Thai chilies, thinly sliced
• 1 lime, cut into 6 wedges
• 4 cups warm pita or samoon bread, torn into pieces

Directions

1. Place the cleaned head and trotters in a large bowl, cover with cold water, and soak for 1 to 2 hours, changing the water twice, to draw out any impurities. Drain and rinse well.
2. Transfer the head, trotters, soaked chickpeas, quartered onions, garlic, bay leaves, and cardamom to a large heavy stockpot. Pour in 10 cups of cold water, bring to a boil over high heat, then immediately reduce to a gentle simmer. Skim off all gray foam that rises during the first 20 minutes.
3. Partially cover and simmer gently for 3 to 3 1/2 hours, until the meat is fork-tender and pulls cleanly away from the cheekbones, and the trotter skin is soft and gelatinous. Top up with hot water if needed to keep the ingredients submerged.
4. Carefully lift the head and trotters out and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot and discard the spent aromatics. Stir the tomato paste, turmeric, cumin, coriander, black pepper, cinnamon, and salt into the strained broth.
5. While the broth simmers, separate the meat from the head and trotters. Dice the tender cheek, tongue, and any facial muscles into bite-size pieces, and snip the trotter meat and skin into chunks. Discard bones, eyes, and excess fat.
6. Return the diced meat to the spiced broth and simmer uncovered for 30 to 45 minutes to let the flavors meld and the broth thicken slightly into a glossy, lightly gelatinous consistency. Taste and adjust salt and pepper.
7. Ladle the stew into deep warm bowls, distributing meat and chickpeas evenly. Top each portion with a generous pinch of cilantro, a spoonful of raw diced onion, and a few chili slices.
8. Serve immediately with a lime wedge and plenty of torn pita for dipping. Encourage diners to squeeze the lime over their bowl and tear bread into the broth as they eat.

Cook’s Notes

• Ask your butcher to singe the head and split the trotters; many Iraqi and Middle Eastern markets will prep the head with hair removed and brain intact or removed to your preference.
• A long, gentle simmer is essential – rushing the boil will toughen the meat and cloud the broth, so keep the heat on the lowest possible setting once foam is skimmed.
• For extra richness, stir 2 tablespoons of rendered ghee or butter into the finished broth just before serving, or add a whole cinnamon stick during the last hour of simmering.
• Traditionally paired with sliced gherkin pickles, fresh radishes, and a small dish of sumac-sprinkled diced tomato for contrast against the rich broth.
• Leftover broth keeps for up to 4 days refrigerated and sets into a soft gel when cold – simply reheat gently with a splash of water to restore the silky texture.

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