Food 2 – Sheep’s Head mixed plate

Naturally, I found myself to be one of those amibitious eaters who was willing to try the sheep’s head. After cooking the entire head in a tagine-like pot, the would cut it in half, remove as much of the skull as they could, then apply a few horizontal and a few vertical chops with a clever, and serve it up on a plate (cheeks, tongue, brain, cartlidge, and all). Though it doesn’t look too appealing, this was, in fact, my favorite dish the entire time I was in the city