There’s a good chance you’ve gone for a ride on a camel. Or watched one race around a track with a robot jockey sat on it. You might have tried a glass of camel milk. But lots of people in Abu Dhabi have yet to take the next step and actually try eating one.
Now we’re not advocating trying to barbeque one of these giant ships of the desert, but certain eateries in the city already sell camel burgers and now Emirates Palace is about to release one as the signature dish in several of its restaurants. What’s more, TOAD was lucky enough to be asked along to help choose the winning recipe.
Three months ago, Emirates Palace bigwigs gave their 300 cooking staff a challenge: to come up with a burger which they would sell to their guests. The 300 staff were split into 20 teams and 20 patties, with fancy side orders, were created. Five of those were selected for the final, which TOAD and other media types attended, and a winner was picked.
The winner was chosen based on three categories: taste, presentation and originality. Unfortunately, there could only be one winner, but all five contenders brought an unique twist to an unusual meat.
The first was subtle on the tastebuds, with a hint of Japanese mayo and halloumi cheese and zaatar- spiced bread, and was served with paprika and cumin spiced potatoes.
The second burger wowed the judges, not only because of the chunky bit of camel leg, but the harissa and garlic marinade and sheep’s cheese made for a powerful taste. This burger got an even bigger round of applause for its side of chickpea fries, a dish that was so well received Emirates Palace officials agreed they’d use the side dish whether the burger was chosen the winner or not.
The biggest cooing of the day, however, was saved for the third burger, which came served with truffle mayo and a bun covered in flakes of 22 carat edible gold. It was accompanied by some tasty fries spiced with sumac.
The fourth burger was sweet to taste, thanks to dates mixed into the mince, while the fifth burger was the best presented, with thin, circular cuts of Lebanese bread and red onion and parsley chopped into the mince.
But there could only be one winner, and the gong went to Amit Gomes, chef de cuisine behind the truffle mayo and gold flake burger (which was TOAD’s favourite).
‘Camel meat can be very hard, so you need to make it tender by using spices,’ he said. ‘I just marinate it with harissa, cumin and coriander and some papaya paste, to tenderise it. That gave me good taste without losing the meat’s flavour.’ But regardless of how delicious the meat was, it was the golden bun which won Amit just as many points. ‘As it’s for Emirates Palace I wanted to make something that was different and elegant,’ he said. ‘It’s the same gold we use on the cakes in the Palace. Camel meat is healthy and different, it’s much better for you than beef.’
Emirates Palace are planning to sell the burgers from October 1 in their lobby, Mezlai restaurant, pool bars and room service. Bon appétit.
Emirates Palace Hotel, Ras Al Akhdar, www.emiratespalace.ae (02 690 7999).
Know your camel
• Emirates Palace will be making their burgers out of leg cuts from camels, because this meat is leaner than the humps.
• It has a low fat content and is highly nutritious. It is much healthier for you than beef.
• Good news! Their meat can be used to combat hyperacidity, hypertension, pneumonia and respiratory disease.
• Camel meat is similar to beef in the shape and smell, but richer in iron and vitamin C than both beef and lamb.
• It is popular in the Middle East, North Africa and Europe, although it is growing in popularity in Australia and North America.
• Camel meat has been eaten for centuries. It was recorded by ancient Greek writers as an available dish in ancient Persia at banquets, usually roasted whole.
• A restaurant in Alice Springs, Australia, serves camel lasagne.
• Camel blood is drank in Kenya as a source of iron, vitamin D, salts and minerals.
