FoodieAtlas Logo
FoodieAtlas Recipes around the World

Smalahove

Smalahove
Norway
⏱ — min. Serves: —

Ingredients

  • 1 whole sheep's head, split in half and cleaned (smalahove)
  • 2 tablespoons salt
  • 1 tablespoon black pepper
  • 1 tablespoon dried thyme (optional)
  • 1 tablespoon dried rosemary (optional)
  • Water (for boiling)

Instructions

Prepare the Head

Rinse the sheep's head halves under cold water. Pat them dry with paper towels.

Rub the salt, pepper, and optional dried herbs evenly over the surface of the head.

Boil

Place the seasoned sheep's head halves in a large pot. Cover with cold water.

Bring to a boil over high heat, then reduce the heat to low and simmer for 2-3 hours, or until the meat is tender and can be easily pulled off the bone. Skim off any foam that rises to the surface.

Prepare for Serving

Carefully remove the head halves from the pot and allow them to cool slightly.

The traditional method is to serve the head halves whole, but you can also shred the meat and serve it in pieces if you prefer.

Serve

Smalahove is traditionally served with potatoes, rutabaga, and flatbread.

Enjoy your meal!