Thanks for the Goat
Getting invited to dinner comes with its risks.
It’s usually easy to pretend you like something…or to hide it in your napkin. The ideal hosts will sometimes supply a hungry dog to dispose of any unwanted food thrown under the table.
One thing you can’t easily pretend to like, though…no matter how much salt you add, napkins you stuff, or hungry dogs you feed… is a broiled goat’s head.
I tell you this from experience.
I lived in the Middle East for a while, and my dad would saddle me with some of his friends whenever he had to travel for work. Sometimes staying with a random Jordanian family meant you’d get exposed to all kinds of goat parts.
I am a falafel, shawerma, kefta, and knafe addict. To say I was excited about a traditional home-cooked meal was an understatement. Of course all that drooling gave way to a bout of nausea when the platter was uncovered to reveal a goat’s head lovingly garnished with rosemary sprigs and sage.
But it was still a friggin’ goats head!
I still havn’t figured out if this was a feast supposed to impress the new kid or if the family had finally figured out a way to get me to never come back. I’ll admit I was a pretty annoying kid.
I didn’t eat anything, but I did get the recipe:
1 goats’ heads
Olive oil, as needed
Finely chopped rosemary and sage, as needed
Salt and freshly ground black pepper to taste
For the garnish:
Rosemary sprigs
Finely chopped rosemary and sage
Cook as needed.
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