Ingredients
broth of boiled sheep’s head
10 garlic cloves, crushed
1 tablespoon finely chopped parsley
yogurt
croutons

Directions
Mash vegetables cooked with the sheep’s head. Add the garlic and simmer for about 10-15 minutes. Turn off the flame and add parsley.

To serve, add one tablespoon of yogurt to every individual plate. Eat with croutons of local bread.

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