Smalahove

Smalahove, smalehovud or sau ( d) ehau ( d) are heads of lamb or sheep, which are used as food. This is a dish with a long tradition in western Norway, where you recycled all food from animals. The word comes from the dialect word smale, it means " Young " or " sheep ".

History

The court was formerly known as everyday meal and was often eaten with sour milk or juice. When it was used as a solid meal, beer was often served to. The sheep were slaughtered usually at home on the farm and they were burned in the fire house to rid all Wollreste. The wood that was used had to be of deciduous trees. After it had been burnt, the head is divided in the middle and undesirable content has been removed. The head had to lie until the next day in the water and are placed for a few days in salt. After that it was customary to burn incense to the Smalahove, but not all want to have smoked it. Salts ( and smoking ) was important in getting the Smalahove few months kept fresh because there was no Einfriermöglichkeiten. You still had to make sure that you keep the meat cool.

In more recent times Smalahove 's become a feast and is served in the restaurant. It is around the ears and eyes especially fatty and tongue counts as a delicacy. In Voss a championship will be held in Smalahovewettessen.

In many Sephardic ( Iberian- Jewish ) and misrachischen ( Arab-Jewish ) families, the Smalahove is served as a main dish to the feast of Rosh Hashanah. Smalahove, which should be a buck preferably, symbolizes the desire to be active (" prefer to be the head than the tail " ) and it shows linguistically also that the term Rosh Hashanah actually means literally means " head of the year ".