Now what happened to being open minded in the wonderful world of food and culinary adventure? I have to admit, I'm a bit surprised by some of the responses. I can think of many more things I'd be tempted to stay away from. I'd list them but I don't want to scare anyone off... LOL!
We should all make it a goal to go to the grocery store and try something we've never tried before once a week.
If you think about human beings in general eating any type of animal... is it any more barbaric than eating ostrich meat, alligator, whole insects, buffalo meat, cow meat??
We eat what is available to us which is determined by what lives in our immediate environment, that wich can be raised and produced efficiently. While the world is getting smaller in some respects, there's still so much for us as individuals to explore! And it's probably as far away as our neighbor's door!
. This is a far cry from eating live squirming baby octopus as they do in Korea as easily as we eat McDonald's hamburgers! (Sorry, I couldn't resist ...and I didn't even address technique!)
Let's think about it... My goodness, when did we become so set in our ways? Heck, it's probably a lot more healthy than most of the stuff we ingest these days. In fact, I suspect most of us wouldn't even notice the difference if it were incorporated into a dish. And how many times in our life have we tried something and not liked it only to have someone cook it in a way that made us change our minds?
I'd try it. I might not eat it on a regular basis, but I'd at least try it. Kuan,
If you like kidneys, go for it. I'd use your favorite recipe and see how you like it, then you'll know how it compares and you can go from there on any adjustments... My question to you is, what's the taste or other differences between a lamb kidney vs a beef kidney?
Now that we're all past the initial "shock", let's address the camel as a food source and find out a little more before we jump to conclusions...
From what I understand, camel meat is similar to beef in appearance and flavor with less cholesterol. The benefit of camel as a food source is that they need so few resources to raise and are environmentally friendly (like they don't need to eat grass all the time as cows do), the problem is they take a long time to raise. It is gaining popularity in the Arabian diet, in arid lands where it is difficult to herd sheep, cattle and goats. Camel meat has the approval of the National Heart Foundation. It is high in protein and low in fat. It has a protein content of 20% matching beef and is lower in fat and ash than beef.
As with most meat, the results of a taste test can highly depend on the cook and their approach to technique and flavors. The better cuts are reasonably tender. The best is young camel-between three and five years old-because the meat is softer and much more delicious.Now for some tidbits:
"Camel milk has a slightly lower butter fat content (3.67%) compared with local cattle (5.71%). The fat is closely bonded to the proteins in milk making it difficult to extract. It is reported to be easier to digest, and have a slimming effect on the consumer. Vitamin C content is three times higher than cow milk." -A Ficra Paper
"Local consumers were so impressed with the quality and flavour that nine bodies of camel meat were sold in just three days." - Camel Markets Prosper
"Australians are finding out what people in the Middle East already know: that camel meat is delicious and very similar to beef. An added bonus is its low cholesterol which earns it a tick from the National Heart Foundation. Some of Australia's finest restaurants proudly include camel dishes on the menu." - Camels in Australia
"At it's best camel meat tastes and has a texture a lot like beef, and perhaps surprisingly is not gamey." - Camel meat exporters reach crossroads
"There is a taboo against the killing of camel for meat in India but there are many castes which eat camel meat on special occasions or otherwise." - Camel Sector in India
"Amongst the salad tray, potato salad, and beans were CAMEL burgers! The camel meat is ground, formed into patties and grilled just like the All-American hamburger. The taste is very good and not all that different than beef." - Culinary experiences from Saudi Arabia
"In 1988, Australians were introduced to camel meat, and after a slow start, the low-fat product has proved popular alongside other delicacies such as crocodile, emu, kangaroo and venison." - Australian Camels
"...and included such delicacies as camel meat (really delicious)." - Jolie and Peter
"Well, it wasnÕt every day that one got to serve guests with camel meat. ÒIt's really for people who have tried almost everything" ...His dish didnÕt disappoint. Camel meat, grilled in stove-fired lava rocks, has a finer texture than beef but is as tasty. The camelÕs anatomy, according to Locher, is similar to that of a cow." - Wining and Dining
"We talked about America, globalization, and Tunisia over a communal bowl of couscous with camel meat." - Flying through the South
"Just for the record, barbecued or fried, camel meat tastes like a cross between pastrami and, you guessed it, chicken. - On The Frankincense Trail
"...and the camel meat was very good." - Travel Journal of Jacqui and Lars
Just because we didn't grow up eating them, doesn't mean it's not worth trying...
------------------------------------------Here are recipes for camel meat:Camel Tagine
Camel Pot RoastCamel Fillet with a Shiraz Butter Glaze
1 camel fillet trimmed of sinew and cut into medallions
4 small onions, sliced
1 carrot, finely chopped
250 ml shiraz or other red wine
250 ml beef stock
To make the glaze, put olive oil and onions, carrots and celery in a pan and fry until slightly brown. Add cut up camel trimmings and cook until brown. Then add wine and beef stock. Simmer for approximately 30 minutes. Strain and whisk in butter pieces until the liquid has a buttery glaze.
Brush camel fillet with olive oil and grill to your taste.
To serve pour shiraz butter glaze onto a plate, arrange camel medallions in a pyramid shape and serve with tossed salad.
------------------------------------------SALOONAH LAHAM - meat stew
meat for 4-5 people (lamb, mutton, beef or camel)
5 cloves of garlic, smashed
1 Tablespoon of turmeric powder
1 large onion, chopped
3 medium tomatoes, chopped
3-4 cups of fresh vegetables chopped in big pieces (carrots, zucchini, eggplant, green beans, potatoes, okra and/or bell pepper)
3 Tablespoons of Omani mixed spices (or 1 Tablespoon ground coriander, 1 Tablespoon ground cumin, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground black pepper, and a couple of whole cloves)
3 Tablespoons of tomato paste
3 Tablespoons of fresh, chopped cilantro or parsley (optional)
fresh hot peppers or ground cayenne pepper, to taste
salt or bouillon, to taste
serve over white rice
Leave some meat on the bones (if any) and cut the rest into 1 inch cubes. In a large pan, bring about 7 cups of water to boil. Add the meat. In a few minutes, skim off the foam that collects on the top of the water with a spoon. Add the smashed garlic and turmeric powder. Cover and boil for a few hours, until the meat starts to get tender.
Add the chopped onion, tomato, vegetables, and the rest of the ingredients. Boil until the meat and all of the vegetables are very tender. Add water, if needed, to make it as dry or as soupy as you like it.
Serve the "saloonah" over white rice.
------------------------------------------From older versions of "Larousse Gastronmique":
From the time of Gallien, camel's meat was regarded with favour. Aristophanes maintains that it was served to royalty, and Aristotle praises it."Larousse has brief recipes for:
Camel escalopes with pimentos and aubergines
Camel's feet a la vinaigrette (my favorite recipe in the world)
Roast camel's filet
Roast camel's hump
Camel's paunch a la marocaine
Ragout of camel with tomato sauce
Camel ribs with rice
This may provide insight for everyone (posting for educational purposes):Other sources:Camel's Australia Export Camel products other than milk Classroom Connect: AfricaQuest Kid Profile
: Check out the favorite dish!Food and Fasting in Somali Culture Camel Jerky