A traditional delicacy made by cooling boiled lamb's head, slicing it thinly, and serving it as a cold appetizer plate with a garlicky lemon sauce. After a long but simple cooking process, a plain yet filling dish emerges.
Boil the cleaned head together with onion and bay leaf for about 2.5 hours, until the meat reaches a consistency where it separates easily from the bone.
Let the boiled head cool until warm, then carefully separate the meat from the bones.
Thinly slice the picked meat and arrange it on a serving plate.
Mix the crushed garlic with lemon juice and red pepper flakes, then drizzle it over the top and serve cold.
Important: After boiling the head, let it rest until lukewarm so the meat separates easily, don't try to pick it apart while hot. Caution: skim the foam regularly from the boiling water, otherwise the taste and appearance will suffer.
If you chill the sliced meat in the refrigerator for a few minutes before serving, the sauce settles in better and the plate looks fresher.
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