Ingredients:
2 lamb heads
1 onion
150 gr. spinach
50 ml olive oil
1 tbsp. flour
1 tsp. red pepper
50 ml yoghurt
1 egg
Pepper
Salt

Preparation and serving:
Cook the heads in water with salt until they soften. Remove the meat, brain and tongue from the bones. Cut everything in pieces and add back to the boiling bouillon. Chop fine the onion and stew it in a bit of water, oil, flour and red pepper. Add the fine chopped spinach and the pepper. Cook for another 15 min. Bind with the egg and the yoghurt.
Serve hot.

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