Roasted kid with desert herbs
A shoulder of kid rubbed with oil, cumin, and hyssop, roasted slowly until the meat falls apart, served on a bed of bread that soaks up the juices.
A shoulder of kid rubbed with oil, cumin, and hyssop, roasted slowly until the meat falls apart, served on a bed of bread that soaks up the juices.
For my wedding in Timnah, I wanted a seven-day feast, as befits a strong man. Choose a young, fat beast, rub it with oil and the bitter herbs of the hill, then entrust it to the slow fire — patience is better than a quick flame. When the flesh yields under the finger, tear it and give it first to your guests. That day I set a riddle to thirty Philistines; they had only the meat, and I kept the sweetness of honey for the end.
- •Kid shoulder — one, on the bone (centerpiece)
- •Olive oil — for coating (browning and tenderness)
- •Hyssop (wild za'atar) — a bunch (resinous flavor)
- •Cumin — a generous pinch (base spice)
- •Wild garlic — a few cloves (pungency)
- •Salt — to taste (crust)
Roasted kid with desert herbs
A shoulder of kid rubbed with oil, cumin, and hyssop, roasted slowly until the meat falls apart, served on a bed of bread that soaks up the juices.
Why this dish? On the day of his wedding in Timnah, Samson gave a great seven-day mishteh. Bringing a kid was the festive gesture par excellence: he later returns to see his wife with a kid in hand. It is the meat of great occasions, steaming and shared.
For my wedding in Timnah, I wanted a seven-day feast, as befits a strong man. Choose a young, fat beast, rub it with oil and the bitter herbs of the hill, then entrust it to the slow fire — patience is better than a quick flame. When the flesh yields under the finger, tear it and give it first to your guests. That day I set a riddle to thirty Philistines; they had only the meat, and I kept the sweetness of honey for the end.
Ingredients (period version)
- Kid shoulder — one, on the bone (centerpiece)
- Olive oil — for coating (browning and tenderness)
- Hyssop (wild za'atar) — a bunch (resinous flavor)
- Cumin — a generous pinch (base spice)
- Wild garlic — a few cloves (pungency)
- Salt — to taste (crust)
Ingredients
- Kid shoulder (or lamb) — 1.5 kg on the bone (centerpiece)
- Olive oil — 5 tbsp (coating)
- Za'atar (hyssop/thyme) — 2 tbsp (flavor)
- Ground cumin — 1 tbsp (spice)
- Garlic — 5 crushed cloves (aromatic)
- Salt — 2 tsp (seasoning)
- Flatbread — for serving (juice absorber)
Method
- Mix oil, za'atar, cumin, garlic, and salt into a paste, and massage it all over the meat. Let rest for 1 hour.
- Preheat oven to 150°C. Place the shoulder in a dish, cover with foil or a lid.
- Roast covered for 3 hours, basting every hour, then uncover and roast at 200°C for 30 minutes to brown.
- Let rest for 15 minutes, shred the meat, and serve on flatbread that absorbs the juices.
How it was made : Meat was eaten only at feasts, weddings, and sacrifices: a whole animal was a luxury shared by the entire household. The kid was roasted on embers in a pit or stewed in milk — but never a kid in its mother's milk, forbidden by the Law. Hyssop and cumin replaced spices not yet known.
The contemporary twist : Served on a large platter to share at the center of the table, with quarters of candied lemon and a pinch of sumac for acidity.
Samson · Charactorium
