Camel meat: calories, taste, benefits, harm, amount of minerals, vitamins and nutrients

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

The first mention of camel meat can be found in ancient chronicles. For centuries, camel meat has been a staple food for nomads. Thanks to them, this meat became known almost all over the world. Camel meat is a bit harsh, and its appearance resembles veal. It has a specific sweet aftertaste and a pleasant aroma.

History and distribution

This product is most popular in the Middle East and North Africa. At one time, it was the subject of trade between tribes, and sometimes between countries. There was a time when the authorities of some countries forbade eating the meat of this animal. Only camel milk was allowed. However, the prohibitions applied only to commoners. The nobility did not bother to follow the laws and enjoyed dishes prepared from this meat.

As in ancient times, camel meat is still considered a delicacy. It has virtually no fat, which makes it valuable in dietary nutrition.

Fat derived from camel meat is quite expensive. Almost all parts of the body of this animal are used for food, but meat obtained from the hump is most valued.

Chemical composition and calorie content

This meat has a fairly low calorie content. It is almost on the same level with venison and slightly inferior to horse meat. The number of calories per 100 g of the product is 160. For example, lean pork has an energy value of 320 kilocalories, and beef has 190 kcal. 18.9 g of protein and 9.4 g of fat contains 100 g of camel meat.

This meat has a rather rich chemical composition. It contains the following ingredients (amounts per 100 g of product):

• B vitamins, without which it is impossible to imagine a strong nervous system and he althy organs of the gastrointestinal tract: B1 (0.1 mg), B6 (0.2 mg), B9 (9 mcg).
• Vitamin E (0.8mg) to prevent premature aging and promote sexual he alth.
• The trace element iron (1.3 mg), which is essential for blood formation.
• Potassium (263 mg), without which it is impossible to imagine he althy strong muscles, including the heart muscle.
• Camel meat contains a lot of calcium (8 mg), which is necessary for building bone tissue.

In the countries of the Middle East, they are sure that this meat helps to get rid of impotence and increases sexual desire. It is often recommended for men with impotence and prostate diseases.

Useful properties

Thanks to the almost complete absence of cholesterol, this meat can be consumed in unlimited quantities. The presence of iron makes this product valuable for hematopoiesis. Potassium and B vitamins stimulate the digestive tract. Regular consumption of this meat significantly improves the condition of patients with cardiovascular diseases. Their heart rate is restored and blood pressure returns to normal.

Scientists have identified the following positive properties of camel meat:

• Visibly strengthens the nervous system and normalizes sleep.
• Pushes cells to renew and regenerate.
• Improves the condition of hair and nails.
• Significantly improves the supply of oxygen to all organs.
• With the regular use of camel meat, the heart muscle is noticeably strengthened and attacks of hypertension disappear.

In the old days, warriors tried to feed camel meat. The property of this product was noticed to heal deep wounds and restore strength. This meat has no contraindications for consumption. It can be eaten by both young children and the elderly. The benefits and harms of camel meat have been studied thoroughly to date. The only exception is people with individual intolerance to camel meat.

Camel meat storage

One of the storage options can be a conventional freezer. Experienced chefs advise not to freeze the meat, but to dry it. Such a product can no longer be frozen, otherwise the meat will become bitter in taste.

Camel meat is stored for a long time. Atthe optimum temperature, which is minus 17 degrees, it can lie for 6-7 months. In the future, the storage of meat becomes impractical, as its structure is destroyed and the taste deteriorates. Whether or not camel meat is eaten after the expiration date is hard to say.

How to cook

The most delicious is the meat of young camels. Unfortunately, many do not know what camel meat tastes like. This rare and uncommon product can only be tasted when traveling to exotic countries. In this animal, all parts of the body are edible. It should be borne in mind that the thighs of a camel were subjected to stress during life and therefore have many fibers. While the hump is the most delicate part of the carcass and has almost no stiffness.

Before frying, thighs are pre-soaked in vinegar or boiled until tender. And also this part of the body is used for minced meat.

Camel meat dishes are served with sauce and vegetable salads. This meat goes well with almost all spices and vegetables.

There are some rules that will help cook camel meat the most delicious:

• When preparing minced meat for cutlets and whites, only camel fat is added to the mixture.
• The young animal is used for pies, dumplings or for cooking broth.
• The meat of an old animal is ground into cutlets or stewed in small pieces.
• In order for the meat taken from the thigh to become soft, it is cut into small pieces and marinated in vinegar withadding spices.
• The shoulder blade or back of the leg with a thick edge is best for stewing.
• When preparing the broth, do not s alt it earlier than 10 minutes before turning off the fire. Otherwise, the meat will remain tough.
• When cooking, follow the same rules that exist for other types of meat. A piece is placed in cold water and, as it warms up, the foam is removed with a slotted spoon.

Recipes for cooking camel meat are quite diverse. This meat pairs well with red wine and beer. Many are interested in whether children eat camel meat? This product can be given even to a small child.

Camel fat

It is extracted from animal meat by melting. Since ancient times, this product has been worth its weight in gold. The Mongols were very fond of using camel fat. With its help, they treated wounds and burns, got rid of coughs and pains in the joint. Fat has the following properties:

• It replenishes energy reserves and affects performance. It is recommended to use it as a restorative remedy for those people who have undergone a serious illness or operation.
• Based on camel fat in the old days, a composition was prepared to strengthen immunity.
• It is excellent for chronic bronchitis and relieves smoker's cough.
• Eating one teaspoon of this fat daily can improve the functioning of the gastrointestinal tract and get rid of many chronic diseases.
• Ancient healers recommended using camel fat to restore potency.

Anti-inflammatory ointments are prepared on its basis and fat is added to cosmetic masks. There are many beauty products that contain this product.

How to choose the right camel meat

Many people, who first came to the eastern countries, tend to try this meat. It can often be found in the markets and shops of North Africa and the Middle East. It is extremely important to choose the right piece of meat in order to make a worthy dish out of it. Each part of the carcass of this animal has its own taste properties. The meat should not have a gray or rich brown hue. Such unnatural colors indicate that it was taken from an old animal. You should not rush to purchase this product, otherwise its preparation will turn into real flour. Old camel meat will have to be soaked in vinegar, and then stewed for a long time.

Grilled meat

This dish is juicy and appetizing. It retains the real aroma and taste of camel meat, which can be enjoyed in the company of your favorite sauce or spices. For grilling meat, it is advisable to take a camel hump or shoulder blade.

A piece of meat is cut into small pieces and a little s alt is added. Sprinkle black ground pepper on top. Before putting the meat on the grill, it is brushed with olive oil.

This dish is the perfect accompaniment to red wine or a glass of dark beer. Camel meat tastes a bit sweet, but the beer balances that out.

African pasties

This camel meat recipe is very popular in Africa. In fact, this traditional African dish is called differently. But its appearance is extremely reminiscent of ordinary pasties. To prepare this dish you will need the following ingredients:

• Half a kilo of camel meat.
• One bulb of onion and several stalks of leeks.
• One clove of garlic.
• Two teaspoons of coriander.
• One teaspoon of white pepper.
• S alt and oil.

The dough is made from 3 cups of flour, 2 tablespoons of vegetable oil and 1 cup of boiled water. And also ordinary s alt is put in the dough.

Sticky paste is prepared separately for gluing pieces of dough. For her, two tablespoons of flour and 3 - warm boiled water are mixed.

Be sure to prepare a special African sauce. Without it, this dish would not be complete. For cooking, you will need dried onions in the amount of 2 tablespoons, a third of a glass of red wine, peanut butter, a little sweet paprika and cayenne pepper. All ingredients are mixed together.

The dish is prepared as follows: the dough prepared from the ingredients described above is kneaded.

While it is infused, the filling is being prepared. To do this, finely chopped meat is fried with onions, garlic and spices. Next, start rolling out the dough.

Carefully cut pieces should lie down for a bit, after which they are opened and a little meat is added inside. Edges stick togetherwith special pasta prepared in advance.

Blinded envelopes with camel meat are fried in vegetable oil and served with prepared sauce.