Dish

Kuzu kelle

Kuzu kelle is made by boiling a lamb's head until the meat is tender and falling off the bone. The meat is then removed from the head and mixed with rice, herbs, and spices. The mixture is then stuffed back into the lamb's head and baked until golden brown. Kuzu kelle is typically served with a side of vegetables or salad.

Asian cuisine› Arab cuisine› Turkish cuisine

Offal Dish

Origins and history

Kuzu kelle is a traditional Turkish dish that has been enjoyed for centuries. It is believed to have originated in the rural areas of the country, where lamb was a common source of meat. Today, it is a popular dish throughout Turkey and is often served at special occasions and family gatherings.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains meat. It may also not be suitable for those with allergies to certain spices or vegetables.

Variations

There are many variations of Kuzu kelle, with some recipes calling for the addition of nuts, dried fruits, or other ingredients to the stuffing mixture. Some recipes also call for the use of lamb or beef broth instead of water.

Presentation and garnishing

Kuzu kelle is typically served on a large platter, with the lamb's head arranged in the center and the stuffing mixture spilling out around it. It is often garnished with fresh herbs or a sprinkle of paprika.

Tips & Tricks

To make Kuzu kelle, be sure to use a high-quality lamb's head and fresh herbs and spices. Boil the lamb's head until the meat is tender and falling off the bone, and be sure to remove all of the bones before stuffing the mixture back into the head.