Hungry and lost in a market in Meknes, Morocco. I am sure this is of much disgust to Tinkerbell, but hey, this may be the one and only time I get to eat this thing.You will need:
For Patties
Camel meat, minced (don't ask what part, just take it) x 70g per serve
Flour - to roll
For Compliments:
Round baguette x 1 per serve - cut in half and then again sideways to resemble a pocket
Grilled sliced onions
Grilled egg plants and zuccinis
Salat de Maroc - diced tomatoes, onions, cucumber, morrocan feta in olive oil
Harissa (hot chilli sauce)
Method
1) Roll camel meat into small balls. Roll lightly in some flour, fry on hot plate till cooked. This is important as it may have sat in heat and fly-lavae for a while.
2) Place in baguette, add compliments and sauce. Eat fresh.
Camel meat has a smooth supple texture. It is actually quite fatty but unlike beef or lamb, the fat does not get clumpy or coat your mouth or make you feel bloated. It is simply a delicate light meat without any pungent odure. It is definitely the texture rather than flavour that is the highlight.
