Sheeps Head Soup

Pound skull lengthwise and leave in several changes of salted water to soak.

Clean it up from hairs by singeing and scrape using blunt knife, then rinse under running tap, and remove brain.

Add enough water to cover, boil, then discard boiled water.

Add enough fresh water to cover, add onion, carrot, celery, bay leaf, cardamom, garlic, salt, and pepper, reboil, and cook for 65-90 minutes.

Remove from flame, bone and cut meat and tongue into small neat pieces.

Pound vegetables thoroughly into soup, return to flame, add the meat, and adjust seasoning.

Bring to a boil for further 4-5 minutes, and add more hot water (if needed).

Remove from flame and stir in the parsley.

Just before serving, spread a few croutons on bottom of individual serving dishes, add 1-2 tablespoons of yogurt and top with very sizzling soup.