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.
It has been an exceptionally busy month: my residency at Leighton House, the offal and baby goat dinner, a huge dinner for thirty Italian art collectors and cookery demonstrations at the Sharjah International Book Fair. Busy but fun, especially my spectacular breakfast with the lovely ladies at the craft centre in Sharjah. A lavish spread made up of various dishes the ladies had prepared at home except for Moza, the lady in pink, who baked khameer (a saffron-flavoured brioche-like flat bread) in front of us in an ingenious electric portable oven that doubles up as a hot plate. She first placed the flattened disks of dough on the hot top, brushed them with beaten eggs then after a couple of minutes, she lifted them off, opened the hot top to slide the breads inside the ‘oven’ where they puffed up and browned. Then another lady spread the breads with butter before giving them to us to eat with freshly made cheese (shami), date syrup or honey. Totally fabulous. Here are a few pictures to make you jealous!