What to do with Camel Kidneys? (Buy Camel Shank Instead)

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Boy, I'd expect them to be really tough, unless you cook them gently -- see, my mother always used to say anyone who could "hold it in" for a long time was a camel, so I guess they're pretty strong, and . . . oh, never mind. :rolleyes:

Meat

Camel meat is not universally eaten. In the pastoral communities camel meat is only eaten on special occasions. These include festive gatherings following the return of the herd from grazing (Hartley, 1979), and ritual celebrations (Dahl and Hjört, 1979; Dickson, 1951). In some cases animals belonging to a certain tribe will not normally be slaughtered as they have been named and are considered to be an integral part of the tribe (Gast, et al., 1969). This does not prevent people from such tribes from stealing and eating camels from neighbouring tribes.

The camel is a good source of meat in areas where the climate adversely affects other animals. The male dromedary carcass can weigh 400 kg or more (Knoess, 1977). The carcass of a male Bactrian can weigh up to 650 kg. The carcass of a female camel weighs between 250 and 350 kg.

Data collected from a herd numbering about 4 300 animals showed that the body weight of slaughtered animals averaged between 439–484 kg (Keikin, 1976). This was more than the weight of 400 kg previously given (Knoess, 1977). The total meat production of the herd was 530–650 metric tons. It is obvious that the meat yields depends on the age, sex, feeding condition and general health of the animal (El-Amin, 1979). Not only the yield, but also the taste of the meat is determined by these parameters. Camel meat tastes like coarse beef (Cloudley-Thompson, 1969; Dickson, 1951). In old animals the meat is tough and not tasty (El-Amin, 1979). The cut of meat also determines its tenderness (Abdal-Baki, et al., 1957), the hump being considered a delicacy (Dickson, 1951). It is eaten raw, while still warm, but after it cools down it is boiled before it is eaten (Hartley, 1979). The hump, together with the fat of the prenephric and premesenteric areas are an important supplement to the human diet. As the animals get older, so the moisture and ash content of the hump fat and around the kidneys increases, while the crude fat content decreases (Shalash, 1979). It was found that there was more crude fat in the fat tissue around the kidneys than in the hump. The brisket, ribs and loin are other preferred parts of the carcass (Hartley, 1979).

The dressing percentage of the carcass varies between 52 percent and 77 percent; the fat between 0 and 4.8 percent; and the bones between 15.9 and 38.1 percent (Shalash, 1979; Kutznekov, et al., 1972). There is a difference in the percentages of protein, water, fat and ash of meat from various parts of the body (Shalash, 1979). The age of the animal also affects the components of the meat. Camels younger than 5 years have less protein, fat and ash than older camels. Nevertheless, these relatively small amounts of protein are comparable with the protein content of beef whether it is from bull, cow, or steer. The fat and ash content of camel meat is lower than that of beef.

Meat of the llama, alpaca and guanaco is of high quality and is a highly prized commodity (Bustinza, 1979). Meat production by far surpasses the utilization of milk of these animals. The meat is high in protein and low in fat, as in the case of old-world camels (Parades and Bustinza, 1978).

Sadek (1966) showed that the use of camel meat for sausage making eliminated its toughness. The meat is easily cured, and the high protein content provides good caloric value. They are also cheaper than sausages made from other meat. Camel meat can be preserved by cutting it into strips and allowing it to dry. It is then preserved by putting the dried strips in clarified butter fat (Hartley, 1979).

In northern Kenya camel blood is consumed as it supplies necessary iron, salts and other essential nutrients (Dahl and Hjört, 1979). The high vitamin D content of camel blood is invaluable in aiding bone formation (Shany et al., 1978).

At present, more camels are being slaughtered in those areas where there is less output from other livestock to guarantee dietary protein intake (Wilson, 1978). As pastoral societies disappear with the conversion of the nomad to a sedentary way of life, the camels are being sold and slaughtered (Gohl, 1979). In Libya there is a brisk meat market (Bulliet, 1975). In Sudan, although there are legal restrictions concerning camel meat, there is a large export market to Egypt (Asad, 1970). Camel meat from Sudan is also exported to Libya and Saudia Arabia (El-Amin, 1979). In Egypt camel meat makes up an important part of the dietary proteins especially for the lower income groups (Shalash, 1979).

Sorry Kuan :( couldn't find any recipes.

Jodi

Richard Trench traveled across the Sahara desert on a journey to Taoudenni and Timbuktu (Mali). In Forbidden Sands: A Search in the Sahara (Chicago: Academy Chicago Limited; 1980) he describes camels as transportation and sustenance.

How about Bushmeat...:D

Sigh....didnt see any kidney recipes there either. How's your search going Kuan? Did you really go and boil the P** out of em? :D

Jodi

Kuan, I would make them as brochettes.

Here's a Peri-Peri Marinade from South Africa.

Ingredients
two or three fresh hot chile peppers (hot red peppers are typical; jalapeno peppers and poblano peppers are also good), chopped
four tablespoons lemon juice or lime juice (or cider vinegar)
four tablespoons oil
one tablespoon cayenne pepper or red pepper, or one tablespoon dried red pepper flakes (optional)
one teaspoon minced garlic (or garlic powder)
one tablespoon paprika
one teaspoon salt
dried or fresh oregano or parsley (or similar) (optional)


Combine all ingredients. Grind and mix the ingredients into a smooth paste. Adjust the ratio of cayenne pepper and paprika to taste. Rub marinade onto meat and allow to marinate in a glass bowl for at least thirty minutes (or overnight if possible) before cooking. This marinade works well on chicken, beef, or any other grilled meat. Some cooks briefly cook the mixture before storing it. "Aging" the marinade by storing it in a refrigerator for a few days allows the flavor to develop.

I noticed your post this morning, and would have thought it was a joke, except you've got a track record of serious posts. I decided to "lurk" for the day to see what kind of recipes the group might come up with. I guess they don't have any more experience with camel than I do.

On a serious note, have you asked the store personnel what to do with them? One would presume they had some estimate of the demand for camel kidneys before they decided to stock them. (If not, I have a few cases of phoenix legs, and maybe a bridge I'd like to talk to them about.)

And is the store selling any of the rest of the camel? How did they come by just the kidneys? Camel is not so common in this country that it's eaten like peanut butter.

pheonix legs???

.... something that doesn't exist. A delicacy specially created for people who stock shelves without a clue as to whether it will sell.

The only place that serves Camel Meat in North America

Give them a call. If they sell the stuff they should know how to cook it too! ...:confused:

Kuan, I find it curious that the ONLY (self-advertised) source of camel food is in Minneapolis. Is there a local demand for it? Or is this an attempt to find an alternative low-fat meat?

Camels are such nasty creatures - I can't imagine their meat being any better than their dispositions.When I was a kid I spent a Christmas in Morocco (my family was living in Spain) and I remember the camels would spit and bite and could kick in any direction.We were given little stuffed camels covered in real hair as souvenirs - my brother still has his and it still stinks some thirty years later!
Blecch!

Oh yeah, and where are they producing/slaughtering this stuff? Is there something about Minnesota you haven't told us Kuan? A secret supply of camels out grazing in the frozen tundra?:D

Enquiring minds want to know!

Odd naming

And here was me thinking they were similar to Buffalo wings :)

What to do with camel kidneys?

Vomit? :rolleyes: :rolleyes: :rolleyes:

And what on earth are Somalians doing settling in Minnesota???
Globalisation gets weirder and weirder. Today I went for lunch at a Spanish restaurant and the chef was a Chinese guy from Madrid (and he had a Madrid accent so thick you could cut it with a knife). A Spanish Chinaman living in Glasgow, Scotland. I can die now, I may just have seen everything!
:eek: :eek: :D

I went to college with a guy from Hong Kong named Jerry Lopez. He spoke no Spanish.

I don't think anyone meant the word "weird" as a negative, just as an expression of the unexpected. No matter what we all say, all of us have preconceptions of who is where, doing what. This is not necessarily prejudice -- it's just that we haven't learned enough yet, about geography or sociology or history or whatever. (Well yes, for some people it IS prejudice, but those are the folks who refuse to learn, and they're not here on CT, I hope.)

Look at Floyd Cardoz, the chef at Tabla in NYC: if you just saw his name, you'd be confused; but he's from Goa, a part of India that was very strongly influenced by the Portuguese who settled there. And Kuan, in Minnesota??? Sure seems unlikely if you only think of that region as Scandinavian-settled. But that is no longer the reality of the world. I remember at restaurant school meeting a guy from Minneapolis who said he had to learn some basic Hmong so that he would be able to talk with the prep guys where he worked. Not to sound too preachy, but we all have to approach the world with an open mind, as well as an open mouth :lips:

(On the other hand, you ARE weird, Kuan, but that's why we love you.)

Kuan nothing personal but , is that why Minnesota elected
Jesse Ventura for Gov. I like Jesse and kidneys are good but I have never had the desire to eat one of them smelly camels in any way . Maybe if it was a matter of life or death , well Im still thinkin on that one . It could be some different religiouse practice cause I cannot fathom it being a culinary treat . I think I need a good Rib Eye Steak to wash my mind from this thought .
Beauty is in the eye of the beholder , Love ya Kuan but wierd post . Your friend in food , Doug ........................................

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!

It's meat. 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...

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Here are recipes for camel meat:

Camel Tagine

Camel Pot Roast

Camel Fillet with a Shiraz Butter Glaze

1 camel fillet trimmed of sinew and cut into medallions
olive oil
butter
4 small onions, sliced
1 carrot, finely chopped
250 ml shiraz or other red wine
250 ml beef stock
camel trimmings

Method:
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.


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SALOONAH LAHAM - meat stew

Ingredients:
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.

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From older versions of "Larousse Gastronmique":

"CAMEL, CHAMEAU
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 couscous
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
Camel pilaf
Ragout of camel with tomato sauce
Camel ribs with rice

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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

WOW! That's some load of info!

Cchiu,

First, let me say you are the Research God! <<<<genuflects>>>> I hope my research skills can reach your level. Wow, wow, wow! I am in awe! :eek:

I did read some things about camel meat and I know I would eat it. I may not like many things but that is because I've actually tried them and either disliked the taste or was allergic to the product. I have also found that most of the time my dislike was in part due to the cook preparing the product wrong. Others were due more to the texture.

My philosophy is more: If I can eat saga, (which Im almost certain is Pearl Barley, which is cooked like a porriage and mixed with milk and sugar. Very slimy, shocking white stuff. Ick....ick....ick. I still can't find anyone who can cook this stuff where it is actually palatable. Ick. I'll have to drink something after typing about that. I can taste it. :( Camel Meat CANNOT possibly be as horrible as that stuff). I can eat anything. [end of rambling] :D

Anyway......onto some very lengthy reading of the material on camel kidneys and meat that has been supplied. :)

Jodi

Kuan,

I truly hope you will share your culinary experience with the chameau soon! :p :p :lips:

Wonderful Chef

All kidding aside, Kuan, you sound like a wonderful chef! When it comes to meat, there is no adventure in my soul. I have a hard enough time choking down the things I was raised on. It seems that my taste has totally changed as I've aged. Hats off to you brave and knowledgeable people who are discovering new things and aren't afraid to try them. :D

By weird I did just mean rather strange - 'weird' doesn't have the same negative connotations this side of the Atlantic - Also I do Reiki and a typical comment from someone after receiving it is 'that was REALLY weird, but I liked it. . .
Have you cooked the camel yet Kuan?