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.
Tomorrow is my second chef-in-residence session at Leighton House and it is all about spice mixtures including as ras el-hanout, a mixture of nearly 30 different spices including various chillies, dried roses, the aphrodisiac Spanish fly (for which use the marquis de Sade ended up in prison; the sad thing is I did have some given to me by Lulu Grimes but I don’t remember where I stashed them), cardamom, cloves, turmeric, cinnamon and ginger. Oddly enough ras el-hanout is not used that often, being added to some sweet-spicy tagines, game dishes and kefta. In winter people use it to make an infusion to cure colds because it has warming properties. Ras el-hanout means ‘head of the shop’ which reflects the value of its elaborate preparation. Its quality and composition vary from one spice merchant to another and from one family to the other. It is sold both in ground form or with the spices left whole as in the picture about, although you need to know your spices well to use the latter as you have to grind the right amount of each. You can find it in the West already ground and packed in small sealed jars or in plastic sachets but often the mixture you buy here is less complex relying heavily on more common spices.