The whole calf's head

It is considered Whole calf's head A true treasure in the world of traditional meat, it contains a collection of luxurious and flavorful parts such as: cheek, tongue, and brainThese cuts are prized in many popular cuisines for their deep flavor and tender texture, and are often served as main dishes at special occasions or as part of lavish traditional meals.

Advantages:

• Concentrated flavor and authentic taste Suitable for lovers of rich popular foods.

• Soft and chewy textureIdeal for slow cooking and boiling.

• Variety of ingredients Inside the head: The cheek meat is soft, the tongue is rich in protein, and the brain has a unique creamy texture.

• Heritage piece Used in traditional recipes with an unforgettable taste.

Best cooking methods:

• Boil on low heatThe whole head is cooked with spices, bay leaves, and onions for hours until it is completely cooked and the meat is separated from the bones.

• Roasting after boilingThe head portions can be browned in butter or ghee to add a golden crust and extra flavor.

• Serve with bread or rice.Served as is or sliced and mixed with gravy, it makes a hearty meal perfect for cold days or special occasions.

Cooking Tip:
For best results, add a little vinegar or lemon juice to the boiling water to remove any odor, and let the head cook on low heat without rushing so that the flavors are absorbed and every piece becomes delicious and tender.