quarter camel

A quarter of a camel - the meat known to the noble and generous

Camel meat is one of the most delicious meats loved by Bedouins and desert dwellers. It's known for its rich, flavorful meat. Buying a whole camel will provide enough meat for a large feast and will last you for a long time if stored properly.

What is special about camel meat?

• It has a distinctive taste and a strong flavor, unlike other meats.
• Rich in protein and contains less fat than lamb.
• Suitable for large parties and formal occasions.
• Every part of it has a use, even the head, tripe and trotters have their fans.

The most important cuts and their uses:

• Neck and breast: Cooked over low heat, produces a rich broth and comes out tender.
• Thigh and shoulder: perfect for mandi and muftah, or even baked with rice.
• Ribs: Few people cook them, but when grilled or oven-baked, they turn out delicious.
• Trotters and head: a powerful soup rich in collagen, beneficial in winter and provides energy.
• Tripe and liver: For lovers of traditional cooking, this has a rich flavor that goes well with a dark kabsa or a traditional stir-fry.

Storage:

Camel meat has a long shelf life when frozen, but it must be divided properly: meat for cooking, minced meat, grilled pieces, and special portions for special occasions. Proper packaging and distribution will keep you satisfied for months to come.

Who is suitable to buy a whole camel?

• People of large invitations and banquets
• Those who always cook or distribute meat
• Lovers of heavy flavor and desert food
• Farmers or tribal occasions

Tip: Camel meat needs to be cooked over low heat to tenderize it, and it is preferable to slaughter it when it is young (young) so that it is softer and easier to cook.