camel meat

Camel meat is the meat of camels. It vaguely resembles veal, tough, has a sweetish aftertaste. In biblical times, the laws of Moses forbade the consumption of the meat of this animal. However, contrary to the established rules, camel meat has been a traditional food of nomads for centuries. In addition, the meat of the animal, of necessity, was exchanged for household items and food. So it spread throughout Europe and Asia. In Persia and Ancient Rome, camel meat was considered a delicacy, and in Mongolia valuable fat was smelted from it. Animal meat has gained wide popularity in Central Asia, the Middle East, and North Africa.

In Arab countries, camel meat has gained fame as a natural aphrodisiac and is used as a folk remedy to increase potency.

The younger the meat, the softer, tastier and more valuable it is. Various parts of the animal are used for food: from the whip of the tail to the tongue. Camel meat is stewed, fried, boiled. On its basis, burgers, shawarma, belyashi, sausages, stews, pates, barbecue are prepared. The most valuable meat is from the hump. Traditionally, it is marinated in spices and baked. Minced meat is prepared from the meat from the thigh, from which meatballs, cutlets, dumplings, zrazy are made. Animal offal is stewed with vegetables, and the fat is used to produce butter.

Tender tenderloin of camel is taken as the basis for the preparation of the Moroccan dish - "Tajin".

Chemical composition

The energy value of camel meat depends on the cooking method. Calorie content of raw carcass - 160 calories, stewed - 205 calories, boiled - 230 calories, fried - 281 calories per 100 grams of product.

Table No. 1 "Chemical composition of the edible part of camel meat"
Name Nutrient content per 100 grams of product, milligram
Vitamins
Nicotinic acid (PP) 2.3
Tocopherol (E) 0.8
Ascorbic acid (C) 0.7
Riboflavin (B2) 0.2
Pyridoxine (B6) 0.2
Thiamine (B1) 0.1
Folic acid (B9) 0.009
Macronutrients
Potassium 263
Sulfur 189
Phosphorus 187
Sodium 108
Magnesium 25
Calcium 8
Microelements
Iron 1.3
Copper 0.506
Manganese 0.02

100 grams of edible part contains 70.7 grams of water, 18.9 grams of proteins, 9.4 grams of fat and 1 gram of ash. Camel meat contains antioxidants that block the attack of free radicals that cause cellular damage. They protect biomolecules from oxidation, participate in metabolic processes, reduce the risk of developing arthritis, cataracts, cardiovascular diseases, and cancer.

Types and positive properties

Two types of camels are bred for eating: with one hump (dromedaries) and two (bactrians). There are hybrid breeds - inerami, narami.

Dromedaries are larger and heavier than Bactrians. One-humped camels live in hot places - Africa, Pakistan, in southern India. Bactrians are not whimsical to heat. They are bred in Kazakhstan, Buryatia, Mongolia, the steppes of the Volga region in Russia, Western China.

The benefits of red meat (boiled or stewed):

  • supplies the body with vitamins B, C, E, PP, macro- and micronutrients, essential amino acids and polyunsaturated fats ;
  • prevents the development of anemia;
  • promotes cell renewal and growth;
  • protects the body from infectious diseases;
  • strengthens the nail plate;
  • gives hair a natural shine;
  • accelerates muscle mass gain (in athletes);
  • normalizes the activity of the endocrine and nervous systems;
  • improves erectile function;
  • raises hemoglobin levels;
  • normalizes heart rhythm;
  • removes anxiety;
  • improves brain oxygen supply;
  • regulates the content of acids, alkalis, salts in the body;
  • accelerates wound healing;
  • stimulates the pancreas;
  • reduces the formation of black bile;
  • maintains the level of sugar in the blood within the normal range.

Among all types of meat, camel meat contains the minimum amount of cholesterol and the maximum protein, therefore it is indicated for use by people with muscular dystrophy, anemia, malnutrition, high cholesterol, diseases of the heart and blood vessels. In addition, it has an anti-inflammatory effect.

Smoked, dried camel meat is harmful. Boiled, stewed animal meat can be consumed by anyone who is not allergic to the product.

Choice and storage conditions

In order to get the maximum benefit from camel meat, buy only a fresh quality product from a trusted manufacturer.

Selection criteria:

  1. Odor. If an uncharacteristic sourness, rottenness is caught in the aroma, you will have to refuse to buy the product.
  2. Color. Fresh meat has the same shade over the entire surface. Avoid buying meat that is brown, greyish, or dark red in color, as this indicates that it is not taken from young individuals. Old camel meat complicates the cooking process, since additional techniques and time are required to soften and finish it. The lighter the meat, the “younger” it is, which means it is softer and tastier.
  3. Structure. Fresh camel meat is elastic and dense to the touch, old - flabby, loose. To check this indicator, press on the surface of the meat with your finger. On a fresh piece, the hole should soon disappear, on a spoiled product, it will remain.
  4. Cut. Mucus, crust, dark spots appear on the surface of stale meat. Please refrain from using this product.

Thus, fresh young camel meat has light, tender, elastic meat without spots, with increased elasticity in the cut area, and a characteristic smell of an animal.

To prevent deterioration of the product, it is stored in the refrigerator. Before cooking, the meat can lie in the common chamber for up to two days, then it is ventilated, and pathogenic microorganisms multiply on its surface. It is preferable to immediately remove the camel meat in the freezer after purchase or use it for cooking.

Remember, in hot climates, meat rots quickly, and at temperatures below 18 degrees Celsius (in the freezer) it is stored for up to six months. Under these conditions, its decay is excluded.

Another way to preserve camel meat is drying. Such a product is stored for up to two months. However, when dried, it loses its beneficial properties and, on the contrary, can harm health. Do not freeze dried camel meat, because at low temperatures (minus 15 degrees), the meat goes rancid.

Use in cooking

Camel meat is one of the most delicious meats. It is popular in the Middle East. The greatest lovers of camel meat are the Arab peoples and the Bedouins. The meat is combined with hot spices and spices, green vegetables, soy sauce. Harmoniously reveals the taste of camel red wine (Merlot, Pinot Noir, Cabernet, Shiraz) and beer. Whiskey or cognac are suitable as an aperitif and digestif.

Among the peoples of Asia, there are many recipes using camel meat. It is stewed with vegetables or dried with spices. The peak of sophistication is smoked camel humps, which are rich in fats. No wonder they are used to produce fat.

Camel fat is valued higher than mutton and beef.

The meat of a young animal is cooked for an hour, middle-aged or old - four, while it requires a preliminary three-hour pickling in vinegar.

Interestingly, in Asian countries, not a single national holiday is complete without traditional dishes prepared on the basis of camel meat.

It is recommended to use the flesh of a young animal for frying, baking in a large piece and the production of chopped products, whites, pies. Old camel meat is boiled, stewed in small slices, put into minced meat.

Cooking tips:

  1. Regardless of the age of the animal, put the meat in hot water, remove the foam, fat from the broth.
  2. Second-class tenderloin and a thin edge of a young animal are used for cooking.
  3. The broth is salted and peppered 30 minutes before the end of cooking the meat. In the future, first courses and sauces are prepared on its basis.
  4. To make meatballs and meatballs juicy, humpback fat is added to the meat.
  5. For frying, the meat is first cut into small pieces. They are marinated in 3% vinegar for a minimum of 1.5 hours, cooked from 30 minutes to 2 hours depending on size.
  6. To stew in a large piece, use the meat of a thick edge or hind leg, in portioned slices - a shoulder blade. Cooking time varies from 1.5 to 2.5 hours. To soften camel meat, vinegar or tomato juice is added to it when stewing.
  7. Chopped products are made from third-rate camel meat. Minced meat is passed at least twice through a meat grinder.

Camel meat dishes require proper primary processing (pickling). Otherwise, the meat will be harsh and dry. Camel meat is served in combination with leafy greens, vegetable salads with spicy sauce. Based on the rules of a healthy diet, proteins should not be combined with carbohydrates and fats. To avoid inhibition of food digestion, do not eat meat together with fish, legumes, confectionery, fruits, eggs, nuts, cheese, lactic acid products, cream.

Recipe No. 1 “Kuurdak from camel meat”

Ingredients:

  • butter (animal fat) - 500 grams;
  • camel meat - 2 kilograms;
  • onion - 2 pieces;
  • garlic - 1 head;
  • water - 150 grams
  • salt.

Cooking principle:

  1. Cut camel meat, cut into large pieces.
  2. Peel and sauté the onion.
  3. Heat the oil, put the meat in the pan, fry until golden brown.
  4. Peel garlic, add cloves.
  5. Pour water into the pan, cover with a lid, simmer over low heat until cooked.
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To improve the taste, marinate the meat in spices and lemon juice before cooking. Spices that emphasize the spicy taste of camel: oregano, savory, rosemary, thyme, marjoram, basil, paprika, nutmeg, mustard seeds, ground black pepper, tarragon.

Kuurdak served hot with a side dish of vegetables.

Recipe #2 Classic Tagine (Kabsa)

Ingredients:

  • camel meat – 700 grams;
  • garlic - 5 cloves;
  • rice - 600 grams;
  • sweet pepper - 2 pieces;
  • onions - 2 pieces;
  • carrots - 2 pieces;
  • vinegar - 30 milliliters;
  • tomato paste - 50 grams;
  • water - 500 milliliters;
  • vegetable oil - 50 milliliters;
  • salt - to taste;
  • spices (cinnamon, ground coriander, black and allspice, curry, fennel seed powder, ground cloves, bay leaf, ginger ) - 0.7 grams each (1/ 8 tablespoons).

Cooking method:

  1. Cut the meat into small pieces.
  2. Combine spices and salt. Rub the meat with the mixture.
  3. Fry camel meat in sunflower or olive oil on both sides.
  4. Peel the onion, finely chop. Fry in the same oil in which the camel meat was cooked until golden brown.
  5. Place the meat and onions in a cauldron, pour hot water over it, add bay leaves, salt and cook for an hour.
  6. 10 minutes before the dish is ready, add vinegar and tomato juice. Mix all ingredients thoroughly.
  7. Remove the peel from the carrots, cut the root into strips.
  8. Pass the garlic through the garlic press.
  9. Cut the pepper into strips.
  10. Rinse rice.
  11. Fry vegetables, salt and pepper.
  12. After browning carrots and peppers, add rice, cook for 7 minutes.
  13. Pour the camel tomato sauce over the vegetables. Add water if necessary. The liquid should cover the rice by 2 centimeters. Cover with a lid, set a small fire, cook until tender. When the rice has absorbed all the gravy, remove the pan from the heat, wrap it with a terry towel, leave for 20 minutes.
  14. When serving, put a piece of meat on a plate along with a side dish, garnish with herbs.

Recipe No. 3 “Uzbek Manti”

Ingredients:

  • water - 200 milliliters;
  • flour - 500 grams;
  • beef fat - 50 grams;
  • camel meat - 400 grams;
  • onions - 4 pieces;
  • salt, spices (cloves, cardamom, ginger, ground black pepper) - to taste.

Cooking technology:

  1. Sift the flour, collect it into a “hill”, in the center of which make a depression. Pour in preheated salted water. Knead the dough thoroughly. Cover it with a towel and let it rest for 20 minutes.
  2. Rinse, chop meat and lard, salt, add spices.
  3. Peel the onion, cut it.

So that the strong aroma of onion does not irritate the mucous membrane of the eyes and does not cause tears, first place it in warm salted water for 5 minutes or in the freezer for 20 minutes.

  1. Combine meat and bacon with onions, mix.
  2. Roll out the dough in the form of a sausage, cut into pieces of 25 grams.
  3. Form each piece into a circle 10 centimeters in diameter (using a rolling pin).
  4. Put the filling (1 tablespoon) in the middle of the circle.
  5. Connect the edges of the dough.
  6. Place the manti in a double boiler, while pre-grease the grate of the dish with vegetable oil. To prevent the dough from sticking together, lay them out at a distance of 2 - 3 centimeters from each other, as they will increase in volume during the cooking process. Boil 40 minutes after boiling water.
  7. Manty is served in a deep portion plate under sour cream with hot meat broth, hot pepper and herbs.

Conclusion

Camel meat is a savory meat that was first consumed by North Americans as a food product. The natural conditions of this region favored agriculture, and local residents paid special attention to animal husbandry. In order to obtain meat, today camels are massively bred in Mongolia, Kazakhstan and China. The product is in great demand in the north of Africa, Western Asia (in the Middle East).

Camel meat is healthy meat for the human body: it maintains the health of hair, nails, skin, mucous membranes, improves digestion, the functioning of the nervous and cardiovascular systems, and protects against infectious diseases. Its constituent minerals (potassium, phosphorus, magnesium, iron) have an antioxidant, anti-inflammatory effect.

Camel meat is boiled, fried, dried, smoked, baked. On its basis, a Moroccan dish is prepared - tajine. When buying, give preference to the meat of young individuals, which is more tender, softer, juicier and cooks faster. Camel meat is served with stewed vegetables in a spicy sauce.