Stewed-Camel-art

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Stewed-Camel-art - 12/10/17

"Stewed Camel" by The Honorable Tomas de Coucy.

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Stewed Camel

by Tomas de Courcy

My wife, Her Ladyship Kayleigh de Leis, likes to suggest strange dishes for me to try making. At her recommendation we’re trying camel. Nope, that’s not a typo. Today’s recipe comes to us from Anissa’s Blog, and was originally translated by Charles Perry. Unfortunately I don’t have a copy of A Baghdad Cookery Book (aka Kitāb Al-ṭabīkh by Al Baghdadi), from which this comes, so I don’t have a page number for you.

The dishes from Culinary Night, they’re a bit brown as everyone did a protein dish this time

Jazuriyya bi-Lahm Jazur

(aka Stewed Camel)

note: technically Juzar could be mutton or camel, but I just really want to cook camel

Camel rib and leg meat

Camel hump

Onions

Vinegar

Soy sauce

Pepper

Coriander

Caraway

Mixed spices (abzar, probably like the baharat or hawayij of modern Arab cookery)

Slice up the meat and hump as if you were going to make the medieval fry-up called qaliyya. Cook the sliced meat in a pot until it gives up all its moisture, then add onions and the sliced hump and cook everything together until the hump renders its fat.

Add the vinegar, soy sauce, pepper, coriander, caraway and mixed spices to taste (the recipe gives no measurements at all) and continue cooking until everything is done.

I used pre cubed camel, so I wasn’t able to have nice thin ribbons like I wanted, but I did cut it up a bit smaller than the pieces were originally

The word Charles Perry has translated as Soy Sauce is a barley sauce made in the same way as soy sauce, they’re supposed to be interchangeable (source: Anissa http://www.anissas.com/when-camel-meat-was-fashionable/).

2 lb Camel meat (hump preferred)

2 Onions, diced

2 tbsp red wine Vinegar

1/4 cup Soy sauce

1 tsp Pepper

1 tsp Coriander

1 tsp Caraway

Mixed spices to taste (cardamom, cumin, nutmeg, cinnamon, ginger)

Salt to taste

1. Slice camel thin

2. Cook till almost browned (if using any hump add it with the onions)

3. Add onions cook till translucent

4. Mix together spices and liquid ingredients

5. Add to meat, cook 5-10 minutes

6. Salt to taste

7. Serve

Here’s the sauce/spice mix, and it tastes divine.

Browning up the camel

The end result was delicious. A great spice/sauce blend and the meat tastes almost like a cross between beef and pork.

Eat up

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If this article is reprinted in a publication, please place a notice in the publication that you found this article in the Florilegium. I would also appreciate an email to myself, so that I can track which articles are being reprinted. Thanks. -Stefan.