ut a large fat piece of lamb—shoulder and cutlets at least—rubbed in salt and ground saffron, and wrapped in serviette into the top of a double boiler covered and bound together with cord. Leave it over a strong fire for about three hours. It needs no further seasoning except maybe for some salt and ground cumin.The head of the sheep is often cooked this way. The head is shaved, and the remaining hairs are charred. The horns are snapped off with a quick blow of the chopper. The head is shaken briskly to get the worms out of the mouth and ears. Another blow of the chopper parts the head in two so the brain can be removed, washed in ashes, swilled, and cooked separately. The head is wrapped in the napkin, and is steamed. The eye is a tasty bit. You gently nudge it out with a finger, extract and throw away the iris, and season with a little cumin and salt—and be very sure to enjoy it hugely.
In some parts of the Atlas, the Arabs have round ovens made of lime and earth. The ovens produce a strange but delicious breakfast. At the break of day, out from the ovens comes a procession of lightly grilled, braised heads.
Cleaned with salt water, sheared and charred, and brains removed, they are put in the warm ovens on layers of grass as the sun goes down. The openings of the ovens are stopped up with mud and grass. Opened in the morning, the most delicious aroma preludes a novel and unforgettable breakfast. So delicate is the flavor of cheek and tongue that only a touch of salt and ground cumin is needed.
![[Picture]](Img/Pg062_1.jpg)
(Iguana à Rotisserie by L. Ron Hubbard)
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