How to make
Boil the lamb's head (about an hour on high heat) with water only, by skimming it.
When it has cooled, debone it (all the meat, eyes, brains and tongue are used, peeling while it is still warm) and cut the larger pieces into smaller pieces.
Cut the heart and liver, previously boiled, into small pieces.
Cut the onion and carrots into small pieces. Stew them in the oil and a little water until soft. Add the chopped meat and fry briefly. Season with salt. When ready, add 1-1.5 liters of water.
Let the soup boil for about 40 minutes. Add the chopped sorrel and the vermicelli and boil for another 10 minutes. Season with spearmint and parsley.
Finally, make the thickener by beating the yogurt with the egg and a little salt.
In a thin stream, while stirring constantly, add from the soup broth into the bowl to even out the temperatures.
Pour the warm broth in a thin stream into the lamb soup itself and remove it from the heat.
The lamb head, heart and liver soup is ready.
