Sheep's head with cumin

sheep's head with cumin, called chtitha bouzelouf (بوزلوف بالكمون) is the dish of Eid al Kebir, a classic of Algerian cuisine, makes a tasty and popular.

Ingredients:

-1 Sheep's head well cleaned (flame burn, scrape and wash well)
-2 Glass of chickpeas, soaked overnight
-2 Sliced ​​onions
-2 Bay leaves
-salt, pepper, cumin.

Préparation:
-there are two ways to:

* either cook the pieces of the head to the steam
* Either by water in a cocote
this step is different, everything else it's the same
I've cooked in cocotte
-put the pieces of the head in a cocotte with 1.5 liters of water, and cook for 45 minutes to 1 hour or until meat falls off the bone, remove and reserve the cooking water
-at the same time put the chickpeas to cook in salted water



-Once cooked remove the meat bones, cartilage and all that you do not want in the head, and cut into pieces
in a cocotte-fry the onions in a little smen or oil, add the chickpeas, cover with a little cooking water as you kept aside.
-seasoning salt, pepper, cumin, cook for 10 to 15 minutes
-add the meat, bay leaves, add a little cooking water and adjust the seasoning if necessary
-simmer until sauce is reduced and becomes creamy
-Serve with lemon wedges

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