What Is the Special Mix (Ma'joun) at Shaun the Sheep?
If you have looked at a kalle pache menu and felt torn between the cuts, the Special Mix — in Persian معجون مخصوص (ma'joun makhsous) — is the order that solves the whole dilemma in one bowl. It is our house sampler: a single generous serving that brings together several parts of the slow-cooked lamb — tongue, cheek, brain, meat from the head and more — so you can taste the range of Tehran-style kalle pache without having to choose just one. At Shaun the Sheep in Jumeirah, it is quietly the most-loved way to start.
Kalle pache is the great dawn dish of lamb head and trotters, simmered for hours until the broth runs deep and golden; in the Gulf it is known as baja. Order a single cut and you meet one character. Order the Special Mix and you meet the whole family at once — which is exactly why it suits first-timers and groups.
What Is Typically on a Special Mix Platter?
The exact composition can vary with the day's pot, but a Special Mix is built to give you a spread of textures and flavours rather than a plate of one thing. Here is what you can usually expect, and how each part behaves on the spoon:
| Cut (Persian name) | Taste and texture | Who it suits |
|---|---|---|
| Meat from the head (gusht) | Rich and pull-apart, like a slow roast | The all-round crowd-pleaser |
| Tongue (zaban) | Lean, firm and tender, mild and meaty | The ideal first bite |
| Cheek (bonagoosh) | Soft and gelatinous, deeply savoury | Lovers of slow-braised richness |
| Brain (maghz) | Silky and custard-soft, very delicate | The adventurous — spread it on sangak |
| Trotter (pacheh) | Collagen-rich, sticky and gentle | Broth and texture lovers |
You will notice there is nothing spicy here. Kalle pache is a comfort dish, not a chilli dish; all the depth comes from turmeric, onion, garlic and time. If you want to understand each part on its own, our team is glad to talk you through them one by one.
Why Is the Special Mix the Best First Order?
Two reasons. First, variety without commitment: instead of gambling a whole plate on a cut you have never tried, you get a little of each and quickly learn what you love — most people are surprised to find the mild meat and tender tongue win them over before the bolder cuts do. Second, it is made for sharing. Set one or two Special Mix platters in the middle of the table with a stack of warm bread and everyone reaches in, compares, and finds their favourite. It turns a first taste into a relaxed, social meal rather than a test. If you are feeding a group, just ask us and we will help you get the amounts right.
How Do You Eat the Special Mix with Sangak and Torshi?
There is a rhythm to it, and it is easy to pick up. First, season the bowl to taste: a squeeze of fresh lime to lift it, a little crushed garlic for warmth, and a pinch of cinnamon and salt. Then tear pieces of warm sangak — the Persian flatbread baked on a bed of hot stones in a special oven — and use them as both spoon and scoop, dipping into the broth and lifting the softer cuts. The brain in particular is best spread straight onto a piece of sangak.
Alongside, a few forkfuls of tangy mixed torshi or a clove of our aged garlic pickle cut through the richness and reset the palate between bites. A cold glass of salted doogh is the classic drink; a pot of black tea closes the meal. You can add any of these sides to your order on the menu and order page.
Who Loves the Special Mix — and Who Finds It Challenging?
The people who love it are the curious and the sociable — anyone who would rather taste five things than commit to one, and anyone who grew up with the dish and wants the full sofreh in a single bowl. Newcomers tend to love it too, because the gentle cuts (meat and tongue) give them somewhere safe to start while the bolder ones (brain and cheek) wait politely on the side.
Who finds it challenging? Usually those who expect every cut to taste the same. The brain is silky and delicate, the cheek soft and gelatinous — textures that reward an open mind. Our advice: taste the mild cuts first, add lime and garlic freely, and treat the richer parts as something to try, not something you must finish. If you already know you prefer the leaner side, you can order a single cut such as tongue on its own — but the Mix remains the friendliest introduction. A little know-how beforehand helps too.
Is the Special Mix Halal, and How Is It Cooked?
Yes. All our lamb is halal, in keeping with UAE law and standard practice, and there is no pork anywhere on the menu. Every Special Mix begins the same slow way: the lamb simmers for around 14 hours in a copper pot with onion, turmeric and garlic, skimmed patiently every hour until the broth is the deep colour of strong tea. Nothing is rushed, which is what makes the softer cuts so tender and the broth so deep in flavour. In Persian tradition it is loved as a hearty comfort meal, especially in the colder months and at celebrations. Nutrition depends on the cuts and portion, so we don't quote numbers — this is culinary tradition, not medical or nutritional advice, and you should consult a doctor with any health questions.
Ready to meet the whole family of cuts in one bowl? Browse the menu and order page for dine-in, pickup or delivery across all of Dubai — free over AED 300 — or reserve a table and let us guide your first Special Mix. We are at 64 Jumeira Street, Jumeirah 1, open 24 hours a day, seven days a week, and you can even pre-order for later.