The Arabian camel, or dromedary, is an iconic animal of Saudi Arabia and holds unique significance in the country. Native to the Arabian Peninsula, it is found in prehistoric rock carvings. To Saudi people, camels are soulmates. They played a crucial role in ancient spice and silk trade caravans, withstanding extreme desert climates and travelling long distances without water.
With their padded feet (two toes on each foot), protective long eyelashes and, of course, ability to go weeks without water, camels are a rare species. Their hair and skins provide clothing and shelter, and even their pellet-like excrement – nearly odourless – can be used as fuel for cooking. Around 1.6 million camels live in the Arabian Peninsula, 53% of them residing in Saudi Arabia. The camel population there has been growing at an annual rate of 5.2% since 1961.
Camel milk, a nutritious alternative
Camel milk is unique because of its greater quantity of protein. Untreated, pure and unpasteurised, it is lower in fat and lactose, richer in minerals and contains three times more vitamin C than cow’s milk, making it easier to digest. When freshly extracted, it often froths as a result of the air released during milking. The layer of foam is a sign of the freshness and richness of the milk. Camel milk ice cream and chocolate have become delightful treats. With their creamy texture and gentle sweetness, they offer a unique flavour experience that’s less flat, packed with more protein, and lower in lactose. The fat from the hump can be used as a baking essential, replacing butter.
A rich culinary tradition
Camel meat ranges from raspberry red to dark brown in colour with a smooth taste due to the high glycogen content. Used in the same way as lamb, camel features in several traditional dishes in Saudi Arabia, such as Kabsa and Mandi. The same spices are used when cooking lamb: cinnamon, dried lime, bay leaves, cloves, cardamom, coriander and chilli. Often, camel is marinated with a mix of spices and yoghurt or ghee to tenderise and flavour the meat.
Cuts and cooking
Camel meat, which comes from various areas like the shoulder or leg, is versatile. It is com- monly slow-cooked in stews or roasted to enhance its rich flavour and tenderness. However, it can be a bit tougher than other meats. Camel liver is the “breakfast of champions”. It is the most flavourful and tender part of the camel. Due to its high water content, raw liver should be cooked quickly over medium to high heat. This can be done using a bit of oil, along with onions, garlic and chilli. It pairs wonderfully when dipped in fresh, with warm tamees (flatbread). The camel hump holds great value for its culinary and cultural importance. Composed of fatty tissue, it has numerous applications in cooking. The fat from the hump imparts a distinct, rich flavour, ideal for slow-cooked dishes. This delicacy is typically reserved for special occasions in Saudi cuisine. Cut into pieces, it can be grilled or roasted over open fires, or slow-cooked in the tandoor (underground clay oven). The fat makes it wonderfully tender and juicy. The bones of camels serve as the base for the delicious broth used in various dishes. Bone marrow, grilled with garlic and spices, is also a popular menu item in many Saudi restaurants.
By Kirsten Ujvari
