Camel meat hits the big time
French chef Sandro Gamba, right, tastes a camel burger dish alongside another chef at a luxurious hotel in Abu Dhabi. Abu Dhabi - From camel carpaccio to camel bourguignon and gold-leaf burger, the meat offered traditionally at big festivities of bedouins has become a fancy ingredient in the Gulf's prestigious restaurants. Under the golden dome of Abu Dhabi's Emirates Palace, which bills itself as a seven-star hotel, French chef Sandro Gamba proudly presents his latest: a camel burger bedded in gold-leaf bread, served with onion jam and smoked halloumi cheese.
A camel eats a carrot at a farm in Dubai specialising in producing camel milk . And, he added, camel carpaccio has replaced beef in a dish which also boasts Italian truffles and a vinaigrette.
From then on, I decided to add this meat” to the hotel's menus, said Gamba enthusiastically. In April, Gamba launched a week-long camel meat festival at Emirates Palace serving everything with a touch of camel from soup to steaks and camel rolls.... Read the full, comprehensive news article and discuss at The Independent on Saturday