Camel Meat

Camel meat has been a staple food for nomads for centuries. In addition to consuming it, they exchanged it for various foods and objects, thus spreading the meat around the world.

In Persia and Ancient Rome it was considered a delicacy, in Mongolia it was used to melt valuable useful fat. The meat is widespread in the Middle East, Central Africa and Central Asia. In Arab countries, the product is still considered an excellent means of increasing potency.

Use in cooking

As already mentioned, camel meat was a delicacy in ancient Rome. In Persia (Iran) it has been served at various celebrations, and is especially revered among the people of the Middle East. Camel goes well with green leafy spices and vegetables, all kinds of cereals, vegetables, soy sauce, spicy spices (including Indian).

In North Africa, the popular Moroccan dish tajine is traditionally prepared - roasted camel with potatoes. Extremely tender and with special taste, this dish arouses admiration not only among tourists but also among the locals. Smoked camel with all kinds of sharp spices is sought in Asia. Especially popular among these peoples are stewed pieces of meat with vegetables and smoked humps.

In addition, bacon in humps contains a layer of pure fat, which is melted and used in cooking, and in areas where camels are common, this fat is valued more than beef and sheep fat.

Many parts of the animal are used for food - from the tongue to the tail, which looks like a whip. The taste of camel resembles beef. The younger the humpback animal, the tastier and more valuable its meat is. It, like all other types, is suitable for baking and cooking, can be stewed. It is used to prepare a variety of dishes: ragout, pate, barbecue, burgers and more. Minced meat is also made.

Nutritional value

Camel meat is not a high-calorie meat. 100 grams of raw product contain 160 kcal, after cooking the calories become 230. Therefore, the meat is dietary and is recommended for consumption by people who are concerned about their body weight, because camel has no internal fat layers. The caloric content during baking and stewing increases to 205-281 kcal per 100 grams of the product, but this is also not much.

Composition, useful and healing properties

Camel meat contains large amounts of potassium, phosphorus and magnesium. Of the vitamins present B1, B2, PP, B9, C, A and E.

The most valuable properties of camellia are due to its rather specific chemical composition, characterized by low cholesterol, high protein levels and almost complete absence of fat. Together with the presence of a number of biologically active substances, this feature makes meat one of the best options for a diet menu.

Camel is rich in heme iron, which is perfectly absorbed by the body. Such a product is very useful for children and the elderly, as the trace element contained in it protects against infectious diseases and prevents the development of anemia. In addition, meat is rich in potassium and zinc, which are involved in cell renewal processes and affect growth. When these elements are deficient, growth is slowed down, the hairs (hair) begin to separate, the nails lose their shine and become brittle.

Camel meat is good for the skin and mucous membranes, for the nervous and digestive systems. Its constituent trace elements regulate blood sugar. In addition, the product is characterized by anti-inflammatory, antioxidant and immunostimulatory effects.

We must mention the by-products, and in particular the liver and kidneys of the camel, because they have a maximum concentration of riboflavin - vitamin B2 - affecting the activity of almost all body systems.

Harm and contraindications

Camel meat is not recommended for consumption only in case of individual intolerance to the product itself.