Uzbek BREAKFAST Feast for Just $8.5! You Won’t BELIEVE the PORTIONS!

sheep's head

🥗Healthier: beef head

💰Cheaper: pork head

Beef or pork heads can be easier to source and offer a similar texture.

sheep's feet

🥗Healthier: chicken feet

💰Cheaper: pork trotters

Chicken feet provide a lighter option while maintaining gelatinous texture.

vinegar

🥗Healthier: lemon juice

💰Cheaper: lime juice

Lemon or lime juice adds acidity without the sharpness of vinegar.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley or green onions offer fresh flavors and are more widely available.

Clean the sheep's head and feet thoroughly under cold water.

Place the sheep's head and feet in a large pot and cover with water.

Add chopped onions, garlic, and carrots to the pot.

Season with bay leaves, black pepper, and salt to taste.

Bring the mixture to a boil over high heat, then reduce to a simmer.

Cook for several hours until the meat is tender and falling off the bone.

Remove the head and feet from the pot and let cool slightly.

Debone the meat and chop it into bite-sized pieces.

Return the meat to the pot and add additional water if needed.

Stir in vinegar, cilantro, dill, and chili peppers.

Cook for an additional 10-15 minutes to meld the flavors.

Serve hot, garnished with lemon juice and additional herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary