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Kamela Psiti ...Roast Camel Aristotle |
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Hoser
Admin Group Joined: 06 February 2010 Location: Cumberland, RI Status: Offline Points: 3454 |
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Posted: 10 February 2010 at 12:51 |
This recipe is from "The Complete Greek Cookbook" by Theresa Karas Yianilos
Today, The camel is a gastronomical oddity to the western world. Greeks actually no longer consider it to be edible, but in ancient times camel meat was served to royalty. Aristophenes mentions camel meat in his writings, and Aristotle praised it as being very tasty.
Kamela Psiti
Good Lord! can you believe I found a picture of a roast camel? LOL
Allow 1 pound of meat per person, hump, stomach or feet
Marinade:
1 cup olive oil
juice of two lemons
2 garlic cloves, minced
1 Tbsp oregano
1 Tbsp cumin
1 Tbsp coriander
Mix marinade and pour over camel...marinate for 4 hours, turning occasionally.
Bake for 2-3 hours at 325° F, or allow 30 minutes per pound. Edited by Hoser - 10 February 2010 at 13:08 |
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Go ahead...play with your food!
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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i'll be danged - this is a perfect example of what we are trying to do here! outstanding post!
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Guests
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Outstanding addition to the site, Dave, wonderfully perfect example as
Ron said about what this is all about! Even if we don't make it, stuff
like this may inspire someone to get creative. As well, all our modern
dishes came from somewhere, some derivation, and each has an
interesting background to go with it.
Great post, and impressive picture, at the very least. Wow. Don't think it would fit in our oven, though........ |
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Percebes
Chef's Apprentice Joined: 10 October 2014 Location: Calgary Status: Offline Points: 449 |
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In a cookbook called International Cuisine, presented by California Home Economics Teachers, 1983 (ISBN 0-89626-051-8), you will find:
Stuffed Camel 1 whole camel, medium size 1 whole lamb, large size 20 whole chickens, medium size 60 eggs 12 kilos rice 2 kilos pine nuts 2 kilos almonds 1 kilo pistachio nuts 110 gallons water 5 pounds black pepper Salt to taste Skin, trim and clean camel (once you get over the hump), lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts. Serves friendly crowd of 80-100. Shararazod Eboli Home Economist, Dammam, Saudi Arabia Collected by Bert Christensen Toronto, Ontario |
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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
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AK1
Master Chef Joined: 10 April 2012 Location: Ontario, Canada Status: Offline Points: 1081 |
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Now I wanna find some camel meat!!!
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