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.
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
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.
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).
- 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
- Slice camel thin
- Cook till almost browned (if using any hump add it with the onions)
- Add onions cook till translucent
- Mix together spices and liquid ingredients
- Add to meat, cook 5-10 minutes
- Salt to taste
The end result was declicious. A great spice/sauce blend and the meat tastes almost like a cross between beef and pork.