Camel

camel meat is considered one of the most delicious and distinctive meats, and holds a special place among people of generosity and hospitality, especially in Bedouin and desert communities. Its strong flavor and high nutritional value make it an ideal choice for large banquets and formal occasions, and even for long-term storage for those who know how to properly portion and store the meat.

What distinguishes camel meat?

• A unique flavor unlike any other meat., powerful and rich with an authentic desert character.

• Rich in protein and low in fat Compared to lamb, it is a healthy choice for those who want a rich meat without excess fat.

• Ideal for feasts and tribal occasions. Guests appreciate this type of fine meat.

• Each part of it has a special use. From the neck to the shoulder and thigh, even the head, trotters and tripe, each has its own fans and method of preparation.

The most important parts of the camel and their uses:

• neck and chest: Simmered for a long time, it produces a rich broth and tender meat.

• thigh and shoulder: Ideal for cooking Mandi, Al-Muftah, or in the oven with rice and spices.

• rib (feather)Although some people don't use it often, grilling it over charcoal or in a tandoor gives it a luxurious and unique taste.

• trotters and head They make a rich, collagen-rich soup, especially beneficial in winter, as they provide the body with energy.

• Tripe and liver For lovers of heavy popular dishes, it is suitable for dark Kabsa recipes or traditional frying.

Storage:

The camel meat is carefully divided into parts according to use:
Cooking pieces - minced meat - barbecue pieces - special hospitality parts.
Then wrap it well and store it in the freezer, to keep it fresh. for several months While maintaining its flavor and quality.

Who is it suitable for buying a full or quarter camel?

• Owners Large tribal feasts and occasions.

• Those who like to cook meat regularly or distribute it to the needy.

• lovers Heavy flavors and traditional desert dishes.

• Farmers and Wildlife Those looking for an authentic outdoor cooking experience.

Important advice:
camel meat needs to be cooked slowly over low heat until it is completely tender. It is preferable to slaughter it young (qa'ud) to make it more tender and easier to cook and digest.