Camel meat

Camel meat is a rather specific and unusual food for most residents of our latitudes. Camel took an important place in the diet of nomadic peoples. It is worth noting that the first mention of camel meat refers to biblical times. According to the laws of Moses, it was possible to eat milk, but not camel meat. However, these rules did not apply to nomadic peoples who have eaten camel meat for centuries.

The living conditions of nomads made it possible to use for culinary purposes the meat of animals that people grew themselves or led. It is noteworthy that there is reliable evidence that in Antiquity camel meat was a kind of currency of nomads who exchanged product for other supplies or things they needed. However, not only nomads loved to feast on camel meat. The Romans, as well as the Persians, considered the camel a delicacy. Mongol tribes used camel fat and meat for culinary purposes.

And camel meat is currently popular and in demand in regions such as North Africa, Asia and the Middle East. Among the neighbors of the Russian Federation, camel meat is eaten by residents of Kazakhstan. What is remarkable is that almost all camel components are edible. In the culinary traditions of some states of the Middle East, there are recipes for preparing dishes from the language or tail of an animal.

In appearance, taste, and in addition to consumer characteristics, camel meat resembles beef or veal. The most valuable is the tender meat of young camels. As a rule, camel is used to prepare meat gulash, pate, whitewashed or shawerma. Camel meat pate is considered a real delicacy. Morocco is famous for its traditional cuisine, among the real masterpieces of local cooking, foodies distinguish a dish called Tagine.

A simple recipe that requires mixing vegetables and camel meat and then baking in a clay pot gives a great result in the form of a delicious, nutritious and healthy dish. It is worth paying special attention to the calorie content of camel meat, which is at an all-time low for meat products. The calorie content of 100 grams of camel is only 160 Kcal.

Camel meat composition is enriched with vitamins A, B, C, E, as well as PP. Camel meat can be boiled, baked or toasted and then served with a vegetable side dish or rice. Researchers believe that regular consumption of camel meat has a general strengthening and healing effect on the entire human body as a whole.

In addition, camel meat is characterized by a large content of natural antioxidants in the product. Camel meat can become unusual and at the same time nutritious, as well as a healthy dish in the diet of people of all ages.