For those of you who read my blog regularly, you will know about my camel hump adventures during the filming of Al Chef Yaktachef for Abu Dhabi TV. This was three years ago and from that day on, I have been wanting to write an article about camel hump. Finally I did. If you buy Lucky Peach’s Travel issue no. 7, you will find my piece with a picture of the sweet baby camel who gave up his life to provide me with the best camel hump I have ever eaten. Admittedly, I have not had so many but the few that I have tasted were nowhere near as good as this last one. And not so much because of my cooking skills, although I cooked it for less time than an Emirati cook would have, but mainly because the baby camel was a particularly fine milk-fed specimen. As a result, its meat was particularly tender.
I wonder how many of you will be partying tomorrow night. I for one will be having a quiet evening with my lovely friends in their house by the sea, snapping the sun as it sets and going to bed long before midnight. But for those of you who are in a party mood, here is a very unusual Saudi dip made with mulukhiyah (the leaves of the Corchorus species that are commonly known as jew’s mallow) for you to share with your family and/or friends. It takes longer to prepare than a simple dip like hommus or baba ghannuge but it is also a lot more complex and it is a special night after all, at least for some. Hope you enjoy it and wishing you all a prosperous and healthy 2013!