23
Oct

Exif_JPEG_PICTURE

I am just back from Doha where I had a few days of intensive eating, although not camel this time! However, because I was in the region and because my hotel was packed with Saudi families, having crossed the border to celebrate Eid in Qatar, I thought I would post a Saudi recipe for camel kabab which is actually the best way to eat camel unless you are having the hump. The good news is that you can now get camel meat in the UK from either Exotic Meats or Kezie Foods. You can of course skip the camel meat and make the kabab with lamb or beef but you won’t have a fun talking point over your meal. The traditional recipe calls for millet flakes but I use millet grains because it makes for a prettier presentation as you can see in the picture above. The grains also give the meatballs a nicer texture. So there you go, a recipe for meatballs with a difference. Hope you enjoy them!

Read more >


30
May

baby camel-hump out of the oven copy

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.

Read more >


7
Apr

camel hump-served 1 copy

I tend to have an obsessive personality. If I like a shirt, I will buy half a dozen and not necessarily in different colours! If I enjoy a new dish, I will eat it again and again until I get bored with it. And if I want to taste something that is not so commonly available, I will think about it again and again until I find a way to try it.

Recently, I was invited to a feast in Al Ain, near Abu Dhabi. As is the custom here, I was relegated to the women’s quarters. I didn’t mind this. The host’s wife was gorgeous and totally charming; and I enjoyed talking to her about how she and her mother prepare various Emirati dishes. And when the time came for us to have lunch, I was thrilled to finally try camel meat cooked their way — as you know from a previous post, I have only had it minced and grilled on the street in Syria. Later, when all the male guests at the feast left, I joined the men of the house and as we talked about the feast, I realised that us women had been deprived of the camel hump. This was understandable. The choice cut is always served to the guest of honour and that day, this guest was sadly not me.

Read more >


1
Mar

As you know, I am pretty familiar with camel meat but when I recently posted a link on facebook to an article on camel burgers in Dubai, my lovely friend Charles Perry (who is the leading expert on medieval Arab cookery) left a comment about a recipe he had for camel hump. I had seen the hump for sale at my camel butcher in Aleppo but I had never seen a recipe for it. So, I asked Charles for his. Sadly, he couldn’t find it — it had gotten lost between computers — but as usual, he sent me lots of information and other recipes; and I thought it would be great to have him do a post here about how camel meat was used in medieval times. Here is his post with some photographs that I shot in the souks of Aleppo.

xmas card 3

Charles Perry: Last May, Anissa blogged about visiting a camel butcher in Damascus and making camel kebabs. That was a new one on me – I’d only heard of camel being cooked in elaborate stews. It’s how they cooked camel in the Middle Ages.

Camel meat was reasonably popular back then, popular enough for doctors to gravely warn against eating too much of it (in the manner of doctors throughout the ages). They held it to be “heating” and to “engender thick blood,” and declared it suitable only “for those who do exhausting labor.” Or suffer from “hot stomach” and diarrhea, oddly. Read more >