I have been gone for many moons recently, and I apologize for that to anyone who stuck around. Let’s get this thing up and running again shall we? For the triumphant return I bring a recipe from a land in a faraway place, where the caravan camels roam. And then we eat them.
Obtained surprisingly from my local Marianos, which now has an exotic meats section including bison, gator, and camel!
Things you will need for this recipe
1 lbs. ground camel meat: makes 4-6 burgers depending on big you like them
1 tablespoon fat from camel hump (hah), or butter
4 tbsp finely chopped red onions
6 cloves of garlic, crushed
2 tbsp chopped cilantro
tbsp chopped parsley
2 tbsp chopped mint leaves
2 tsp ground cumin
2 tsp red paprika
1 tsp cloves, ground
Lemon juice to taste
Salt and pepper to taste
Optional but delicious if you have them handy
2 tbsp chopped dried culinary rose petals
2 tbsp mint leaves
Put all the ingredients together and pulse them in a food processor just enough to mix everything together. If you dont have a food processor you can mix it by hand, but you will have to finely finely break up the butter. Butter is necessary to these patties because camel meat is much leaner than traditional beef and you need a little fat to mix through.
It will look something like this. stick it in the fridge and make sure the meat has chilled or can set for at least 30 minutes.
In a dry pan (because you already added butter to meat) fry it for about 4 minutes a side for medium well. I like my iron skillet because it evenly distributes the heat.
Throw in a couple pickles, a pretzel brioche bun and a touch of kale and Voila! Delightfully spicy but without any real heat, and less fatty than your traditional burger.
Simple, easy, and exotic-Truly, a great ingestion!