If you remember a couple of weeks ago I mentioned a plan to eat the rather unusual camel meat and last Saturday was the day we tucked in.
A group of us – journos, chefs, food writers and bloggers alongside a couple of food photographers and some inquisitive children got together to try our hands at cooking and eating camel.
Kebabs with sumac, steaks with herb and garlic butter, empanadas, a Burmese cinnamon curry and even a tartare were cooked (or not, in the case of the tartare).
Bizarrely, the last dish, served traditionally raw with gherkins, capers, shallots and Tabasco was probably one of the standouts, as was the curry.
Camel is, as you’d imagine, a touch on the chewy side, not even yielding to the seven hours cooking Mimi put it through for the curry but an interesting culinary adventure none-the-less.
Photo courtesy Thomasbowles.com