Chameau : The camel is a large hoofed mammal (family Camelids) with a woolly coat.
A distinction is made between the camel with two dorsal humps (or Asian camel) and the one-humped camel or Arabian camel (camel), which we eat chair, reminiscent of that of veal, when she is young et tender. Her thigh cooking chopped, meatballs, or whole, marinated beforehand. We also eat the the heart and Gut. In Mongolia, the fat of the bump is used to make a butter very employed.
Finally, the milk of camel is nutrient well balanced.
In Paris, during the siege of 1870, camel appeared on the menu of the restaurant Voisin for the New Year's Eve. In the Maghreb countries, we eat minced meat camel (kefta) or confit in the fat of the camel's hump (the derwa). This meat confection is called “khliî” (See Khlii).
Khliî is used in the pain or served with fried eggs or omelette.
Still in the Maghreb, we do with the meat camel from kaddid (or guedid) which is a meat salt and dried au sun.
The Saharouis, for their part, are preparing a flat called tbikha (which should not be confused with the Algerian tbikha which is a dish vegetarian). The meat camel is cooked in a dish terracotta with a little bit of salt andolive oil. Apart from a few leaves de coriander, the Sahrawis prefer not to season their meat because they believe that it thus loses its flavor original.
In Saudi Arabia, a traditional welcome is the milk of camel accompanied by dates.
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Camel.
See as well Chameau under Mouth slang.[/vc_column_text]
