In the world of food, few dishes command as much immediate curiosity, reverence, and sometimes, trepidation, as a cooked sheep’s head. Known across Central Asia, the Middle East, and the Balkans by names like Kalla (Dari/Pashto), Kelle (Turkish), or Smalahove (Norwegian), this is not merely a meal; it is a profound nod to the nose-to-tail eating philosophy, a celebration of resourcefulness, and a dish steeped in cultural tradition. For many in Afghanistan and neighboring regions, a sheep’s head, or Kalla Pacha (head and trotters), is a cherished delicacy, often reserved for special guests or hearty winter breakfasts.
Cooking a sheep’s head is a ritual. It demands patience, respect for the ingredient, and a sense of adventure. If you’re ready to embark on this culinary journey, here is a comprehensive guide to transforming a sheep’s head into a tender, flavorful, and unforgettable feast.
Part 1: The Philosophy and Preparation – A Labor of Respect
Before you even light the stove, understand that this process is as much about preparation as it is about cooking. This isn’t a 30-minute weeknight dinner; it’s a weekend project that rewards patience.
Sourcing and Initial Prep:
Your first task is sourcing a fresh, clean sheep’s head from a reputable halal or specialty butcher. Ideally, it will already be singed to remove any wool and split in half or quartered. If not, you will need to request this, as it is extremely difficult to do without professional equipment.
The Sacred Clean:
This is the most crucial step. A poorly cleaned head will result in an off-putting flavor and aroma.
- Scrubbing: Rinse the head thoroughly under cold running water. Take a stiff brush and scrub every crevice—the nostrils, ears, eyelids, and tongue. Be meticulous. Any remaining wool or residue must be removed.
- Soaking (Optional but Recommended): Some cooks recommend soaking the head in a large basin of cold water with a tablespoon of vinegar or salt for a few hours. This helps to draw out any residual blood and further cleanse the meat.
- Eyes and Brain: This is a matter of preference. Many traditional recipes call for removing the eyes and the brain before cooking. The brain can be carefully extracted and cooked separately (a true delicacy, often scrambled with eggs). The eyes are typically discarded. However, some cultures leave them in. Decide based on your comfort level.
Part 2: The Recipe – A Traditional Slow-Braised Kalla
This method focuses on slow braising, which yields incredibly tender meat that falls right off the bone and creates a rich, gelatinous broth.
Ingredients:
- 1 whole sheep’s head, cleaned and halved or quartered
- 2 large onions, roughly chopped
- 1 whole head of garlic, halved horizontally
- 2 tablespoons tomato paste
- 2-3 tablespoons neutral oil (like sunflower or grapeseed)
- Whole Spices: 1 tablespoon black peppercorns, 2-3 dried red chilies, 2 bay leaves, 1 cinnamon stick
- Ground Spices: 2 tablespoons coriander powder, 1 tablespoon turmeric, 1 tablespoon cumin powder, Salt to taste (be generous)
- Water, enough to fully submerge the head
- For Serving: Fresh naan or lavash bread, fresh lemon wedges, chopped raw onions, fresh cilantro or mint, and a spicy chili or cilantro chutney.
Equipment:
- A very large stockpot, big enough to submerge the entire head.
- Tongs and a large slotted spoon.
- A brush for cleaning.
Instructions:
Step 1: The Initial Boil (Blanching)
Place the cleaned head pieces in your large stockpot. Cover with cold water by several inches. Bring to a rolling boil over high heat. Let it boil vigorously for 5-10 minutes. You will see scum rise to the surface. This is impurities and coagulated protein. Drain the pot completely and rinse the head pieces again under cold water. This step ensures a clear, clean-tasting final broth. Rinse the pot as well.
Step 2: Building the Flavor Base
Return the clean pot to medium-high heat and add the oil. Add the chopped onions and sauté until they become soft and translucent. Add the tomato paste and stir for a minute until it darkens slightly and becomes fragrant. This “cooking out” of the tomato paste is essential for depth of flavor. Now, add your ground spices—coriander, turmeric, cumin—and stir vigorously for 30 seconds until they release their incredible aroma. Be careful not to burn them.
Step 3: The Long, Slow Braise
Place the parboiled head pieces back into the pot. Add the halved garlic head and all the whole spices (peppercorns, chilies, bay leaves, cinnamon). Pour in enough fresh cold water to completely submerge everything. Bring to a boil, then immediately reduce the heat to the lowest possible setting. Cover the pot with a lid.
Now, you wait. Let it simmer gently for 4 to 6 hours. The low and slow heat is non-negotiable. It is the only way to break down the tough connective tissues, tenderize the meat, and extract the rich collagen and gelatin from the bones into the broth. The broth will reduce and become unctuous and silky. The meat should be practically falling off the bone. Season generously with salt about halfway through the cooking process.
Step 4: The Final Presentation
Once the meat is supremely tender, carefully remove the head pieces from the broth. They will be fragile. Arrange them on a very large serving platter. The classic and most respectful way to serve is to present the whole head (reassembled if you like), allowing guests to choose their favorite parts.
Strain the cooking broth and serve it on the side in bowls. This broth, known as pacha, is liquid gold—deeply flavorful, nutritious, and packed with collagen.
Part 3: The Art of Eating – A Guided Tour of the Head
For the uninitiated, knowing how to approach the platter is half the fun. Each part of the head offers a different texture and flavor.
- The Cheeks (Gosht-e Rukh): This is the prime cut. The meat is incredibly tender, fatty, and flavorful—the filet mignon of the head. It’s often offered to the most honored guest.
- The Tongue (Zabaan): Firm, dense, and lean, with a unique, robust flavor. It should be peeled of its outer membrane after cooking.
- The Eyes (Cheshm): An acquired taste. The area around the eye is fatty and rich, and the eye itself is gelatinous. Connoisseurs swear by its unique texture.
- The Brain (Makhach): If you’ve left it in, it will be soft, creamy, and mild. It can be scooped out and spread on bread with a squeeze of lemon.
- The Skin and Fat: This becomes wonderfully gelatinous and soft, melting in your mouth.
How to Eat:
Tear off a piece of fresh bread. Use it to grab a piece of meat from the head, or spoon some broth onto your plate. Add a slice of raw onion for crunch and sharpness, a sprinkle of fresh herbs for brightness, and a generous squeeze of lemon to cut through the richness. Dab it in spicy chutney for a kick. Eat with your hands—it’s the only way to truly honor the experience.
Cooking and eating a sheep’s head is more than just following a recipe; it’s connecting to an ancient culinary tradition that wastes nothing and celebrates every part of the animal. It’s a bold, rewarding, and deeply satisfying dish that is sure to be a story you tell for years to come.