Kuzu kelle
(Tandur kelle, Kelle tandir, Sheep's Head)
Kuzu kelle is an intriguing Turkish dish employing an unusual ingredient – the sheep’s head. It is prepared in two traditional ways; boiled and served cold, known as kelle söğüş; or roasted and served hot, more familiar under the name tandur kelle.
The cold variety is usually cut in thin slices and is generously covered in salt, parsley, and onions before serving. The roasted head is usually served straight from the oven, while still steaming, and the juicy parts are usually delicately separated by the cook and presented to guests.
For the locals, the sheep’s head is an authentic delicacy that is commonly enjoyed in local restaurants. It represents an exquisite meal because of the numerous pieces, each employing a different texture and flavor. The lean, firm tongue and the rich, juicy brain are usually considered to be special parts of the meal. Read more
If it is not served whole in restaurants and at local markets, where it is usually accompanied by a variety of vegetables, chili, and fresh herbs, sheep’s head can be found at numerous food stalls, served as a snack inside buns or wraps. Locals prefer to consume it as a breakfast dish, eaten before they start their working day.
For the tourists, however, the dish represents an unusual meal, not recommended for the faint-hearted, but for those who prefer to enjoy and taste authentic meals without prejudice.
