In Lebanon, food isn’t just about taste, it’s about respect, ritual, and roots. Roasted Sheep Head, served alongside warak enab (stuffed grape leaves), is a dish reserved for holidays, family gatherings, and brave-hearted eaters. Tender, slow-roasted meat, gelatin-rich cheeks, and fall-apart tongue meet the citrusy, herb-stuffed grape leaves in a dish that’s as intense as it is unforgettable. If you’re truly exploring traditional Lebanese food, this is a meal that says: you’re in deep now.
How to Make Roasted Sheep Head with Stuffed Grape Leaves
This recipe is a two-part journey. First, you clean and roast a sheep head, seasoned simply but roasted slow for maximum tenderness. Second, you prepare stuffed grape leaves with rice, herbs, lemon, and tomatoes—the soft, zesty balance to the bold richness of the meat.
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Roasted Sheep Head with Stuffed Grape Leaves
Equipment
Ingredients Â
For the Sheep Head:
- 1 whole sheep head cleaned (ask butcher to remove brain and hair, or torch and clean yourself)
- Juice of 1 lemon
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp ground cinnamon
- 1 tsp allspice
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 large onion sliced
- 1 bay leaves
For the Stuffed Grape Leaves (Warak Enab):
- 1 jar 16 oz grape leaves in brine, rinsed and drained
- 1 cup short-grain rice
- 1 medium tomato finely chopped
- ½ onion finely chopped
- ¼ cup fresh parsley chopped
- ¼ cup mint chopped
- ¼ tsp cinnamon
- Salt & pepper to taste
- Juice of 2 lemons
- ¼ cup olive oil
- lamb bones or sliced potatoes to line the pot optional
InstructionsÂ
Prep the Sheep Head
- If not already done, singe off any hair with a torch or over flame. Scrub thoroughly with lemon and rinse.1 whole sheep head, Juice of 1 lemon
- Rub the head with a mixture of olive oil, garlic, salt, pepper, cinnamon, and allspice. Let marinate for 30–60 minutes.1 tbsp salt, 1 tsp black pepper, 1 tsp ground cinnamon, 1 tsp allspice, 3 cloves garlic, 2 tbsp olive oil
- Preheat oven to 325°F (160°C). Place onion slices and bay leaves in a roasting pan, rest the sheep head on top.1 large onion, 1 bay leaves
- Cover tightly with foil and roast for 2.5 to 3 hours, until tender (a knife should slide easily into the cheek and jaw).
- Remove foil and broil for 5–8 minutes at the end for crispy skin, if desired.
Make the Grape Leaf Filling
- In a bowl, mix rice, chopped tomato, onion, parsley, mint, cinnamon, salt, pepper, lemon juice, and olive oil.1 cup short-grain rice, 1 medium tomato, ½ onion, ¼ cup fresh parsley, ¼ cup mint, ¼ tsp cinnamon, Salt & pepper to taste, Juice of 2 lemons, ¼ cup olive oil
- Place one grape leaf (shiny side down) on a board. Add 1 tsp of filling at the base, fold in sides, and roll tightly. Repeat.1 jar
Cook the Grape Leaves
- Line a wide pot with lamb bones or sliced potatoes to prevent sticking. Arrange rolls tightly in circular layers.lamb bones or sliced potatoes to line the pot
- Place an inverted plate over the rolls to hold them down. Add enough water to just cover.
- Simmer on low for 40–50 minutes until rice is tender. Let cool slightly in the liquid for full absorption.
Serve It Up
- Carefully place the roasted sheep head on a large serving tray. Surround with warm stuffed grape leaves.
- Garnish with lemon wedges and a generous drizzle of olive oil.
- To serve: Use a knife or spoon to gently portion meat from the head, cheek, tongue, and jaw are prized.
