Camel Meat Benefits Benefits and Harm of Calories

CamelCamel meat – camel meat. It vaguely resembles veal, tough, has a sweetish aftertaste. In biblical times, the laws of Moses forbade the use of the meat of a given animal. However, contrary to the established rules, cameljatin for centuries has been a traditional dish of nomads. In addition, the meat of the animal, if necessary, was exchanged for household items and food. So it spread throughout Europe, Asia. In Persia and Ancient Rome camel was considered a delicacy, and in Mongolia valuable fat was smelted from it. Animal meat has become widely popular in Central Asia, the Middle East, and North Africa.

In the Arab countries, verblyuzhina gained fame as a natural aphrodisiac and is used as a folk remedy to increase potency.

The younger the meat, the softer, tastier and more valuable it is. Eat different parts of the animal: from the tail of the tail to the tongue. The camel is stewed, fried, boiled. On its basis, burgers, shawarma, belyashi, sausages, stews, pies and barbecue are prepared. The most valuable meat is from the hump. Traditionally, it is pickled in spices and baked. Meat is prepared from the thigh and minced from which meatballs, meatballs, dumplings, zrazy are made. Animal by-products are stewed with vegetables, and fat is used to make butter.

The tender cutting of camel is taken as the basis for the preparation of a Moroccan dish – “Tagin”.

Chemical composition

The energy value of camel meat depends on the method of cooking. Calorie raw carcass – 160 calories, stew – 205 calories, boiled – 230 calories, fried – 281 calories per 100 grams of product.

Table No. 1 “Chemical composition of the edible part of camel meat”

Name
Nutrient content in 100 grams of product, milligrams

Vitamins

Nicotinic acid (PP) 2,3 Tocopherol (E) 0,8 Ascorbic acid (C) 0,7 Riboflavin (B2) 0,2 Pyridoxine (B6) 0,2 Thiamine (B1) 0,1 Folic acid (B9) 0,009

Macronutrients

Калий
263
Сера
189
Фосфор
187
Натрий
108
Магний
25
Кальций
8

Trace Elements

Iron 1,3 Copper 0,506 Manganese 0,02

100 grams of the edible portion contains 70,7 grams of water, 18,9 grams of protein, 9,4 grams of fat and 1 gram of ash. The composition of camels includes antioxidants that block the attack of a free radical that causes cellular damage. They protect biomolecules from oxidation, participate in metabolic processes, and reduce the risk of arthritis, cataracts, cardiovascular diseases, and cancer.

Types and positive properties

For eating, they breed two types of camels: with one hump (dromedary) and two (Bactrians). There are hybrid breeds – Ineram, plank beds.

Camel speciesIn size and body mass dromedary surpass Bactrians. Single-humped camels live in hot places – Africa, Pakistan, in the south of India. Bactrians are not whimsical to heat. They are bred in Kazakhstan, Buryatia, Mongolia, the steppes of the Trans-Volga region in Russia, Western China.

The benefits of red meat (boiled or stewed):

  • supplies the body with vitamins B, C, E, PP, macro- and microelements, essential amino acids and polyunsaturated fats;
  • prevents the development of anemia;
  • promotes cell renewal and growth;
  • protects the body from infectious diseases;
  • strengthens the nail plate;
  • gives the hair a natural shine;
  • speeds up the accumulation of muscle mass (in athletes);
  • normalizes the activity of the endocrine and nervous systems;
  • improves erectile function;
  • raises hemoglobin levels;
  • normalizes heart rhythm;
  • removes anxiety;
  • improves oxygen supply to the brain;
  • regulates the content of acids, alkalis, salts in the body;
  • accelerates wound healing;
  • stimulates the pancreas;
  • reduces the formation of black bile;
  • maintains blood sugar levels within normal limits.

Among all kinds of meat, camel contains minimum cholesterol and maximum protein, therefore it is indicated for use by people with muscular dystrophy, anemia, exhaustion, high cholesterol, heart and blood vessel diseases. In addition, it has an anti-inflammatory effect.

Smoked, dried camel meat is harmful. Boiled, stewed animal meat can be consumed by everyone who is not allergic to the product.

Selection and storage conditions

Choosing and storing camel meatIn order for the body to get the most out of camel meat, buy only a fresh, high-quality product from a trusted manufacturer.

Criterias of choice:

  1. Smell. If the odor catches uncharacteric acidity, rottenness, the purchase of the product will have to be abandoned.
  2. Colour. Fresh meat has the same shade over the entire surface. Avoid buying brown, grayish or dark red meat, as this indicates that it is not taken from young fish. The old camel meat complicates the cooking process, because for its softening, finishing requires additional techniques and time. The lighter the meat, the “younger” it is, which means softer and tastier.
  3. Structure. Fresh camel meat is elastic and dense to the touch, old – flabby, loose. To check this indicator, press on the surface of the meat with your finger. On a fresh piece, the hole should soon disappear, on the spoiled product – it will remain.
  4. Slice. On the surface of the fresh meat appears mucus, peel, dark spots. Refrain from consuming such a product.

Thus, fresh young camel has a light, tender, firm meat without spots, with increased elasticity in the area of ​​the cut, the characteristic smell of the animal.

So that the product does not deteriorate, it is stored in the refrigerator. Before cooking, the meat may lie in a common chamber for up to two days, then it will be weathered, and pathogens will multiply on its surface. After the purchase, it is preferable to immediately remove the camel meat in the freezer or use it for cooking.

Remember, in hot climates, the meat quickly gets rotten, and at temperatures below 18 degrees Celsius (in the freezer) it is stored for up to six months. Under these conditions, its rotting is excluded.

Another way to preserve camel meat is to dry it. Such a product can be stored for up to two months. However, when dried, it loses its beneficial properties and, on the contrary, can harm health. Do not freeze jerky camel meat, because in low temperatures (minus 15 degrees), the meat will go rancid.

Cooking application

Fried camel meatCamel meat is one of the most delicious meats. It is popular in the Middle East. The greatest lovers of camel meat are Arab peoples and Bedouins. The meat is combined with hot spices and herbs, green vegetables, soy sauce. Red wine (Merlot, Pinot Noir, Cabernet, Shiraz) and beer harmoniously reveal the taste of camel meat. As an aperitif and digestif, whiskey or cognac will do.

Among the peoples of Asia, there are many recipes using camel meat. It is stewed with vegetables or dried with spices. Peak delights – smoked camel humps that are rich in fat. No wonder they are used to get fat.

Camel fat is valued higher than mutton and beef.

The meat of a young animal is cooked an hour, middle-aged or old – four, while requiring a three-hour pre-marinated in vinegar.

Interestingly, in Asian countries, no national holiday is complete without traditional dishes based on camel meat.

It is recommended to use the flesh of a young animal for frying, baking in large pieces and the production of chopped products, white cakes, and pies. The old camel is boiled, stewed in small slices, allowed to stuffing.

Cooking tips:

  1. Regardless of the age of the animal, meat is placed in hot water, foam and fat are removed from the broth.
  2. For cooking, use second-class tenderloin and the thin edge of a young animal.
  3. Broth salt and pepper for 30 minutes before the end of cooking meat. In the future, based on it, prepare first courses and sauces.
  4. To cutlets and belyashi juicy, add to the meat humpback fat.
  5. For frying, the meat is first cut into small pieces. They are pickled in 3% vinegar for at least 1,5 hours, prepared from 30 minutes to 2 hours, depending on size.
  6. To extinguish a large piece of meat used thick-edged or hind legs, portion slices – a scapula. Cooking times range from 1,5 to 2,5 hours. To soften the meat of camel meat, vinegar or tomato juice is added to the meat when stewing.
  7. Chopped products are made from third-rate camel meat. Minced meat is passed at least twice through a meat grinder.

Camel dishes require proper preprocessing (pickles). Otherwise the meat will be harsh and overdried. Camel is served in combination with leafy greens, vegetable salads with spicy sauce. Proceeding from the rules of a healthy diet, proteins cannot be combined with carbohydrates and fats. In order to avoid inhibition of food digestion, do not eat meat together with fish, legumes, confectionery, fruits, eggs, nuts, cheese, lactic acid products, cream.

Recipe # 1 “Camellead Kuurdak”

Ingredients:

  • butter (animal fat) – 500 grams;
  • cameljatina – kilogram 2;
  • bulb – 2 pieces;
  • garlic – 1 head;
  • water – 150 grams
  • salt.

Principle of preparation:

  1. Cut the camel meat, cut into large pieces.
  2. Peel, save onions.
  3. Perekalite butter, put the meat in the pan, fry until golden brown.
  4. Peel the garlic, add the cloves.
  5. Pour water into the pan, cover, simmer over low heat until ready.

To improve the taste, before cooking, pickle the meat in seasonings and lemon juice. Spices that accentuate the savory taste of camel meat: oregano, savory, rosemary, thyme, marjoram, basil, paprika, nutmeg, mustard seeds, black ground pepper, tarragon.

Serve Kuurdak hot with a side dish of vegetables.

Recipe No. 2 “Classic Tagine (Cubs)”

Classic tagine with camel meatIngredients:

  • camel meat – 700 grams;
  • garlic – 5 denticles;
  • rice – 600 gram;
  • sweet pepper – 2 pieces;
  • onions – 2 pieces;
  • carrots – 2 pieces;
  • vinegar – 30 milliliters;
  • tomato paste – 50 grams;
  • water – 500 milliliters;
  • vegetable oil – 50 milliliters;
  • salt – to taste;
  • spices (cinnamon, ground coriander, black and allspice, curry, fennel seed powder, ground cloves, bay leaf, ginger) – 0,7 grams (1/8 tablespoon).

Method of preparation:

  1. Cut the meat into small pieces.
  2. Combine spices and salt. Rub the meat with the mixture.
  3. Fry camel on sunflower or olive oil from 2’s sides.
  4. Peel the onion, finely chop. Fry in the same oil on which the camel’s meat was prepared until golden.
  5. Place the meat and onions in the cauldron, cover it with hot water, add bay leaf, salt and cook for an hour.
  6. For 10 minutes until the dish is ready, add vinegar and tomato juice. Mix all ingredients thoroughly.
  7. Remove the peel from the carrot, the root crop cut into strips.
  8. Pass the garlic through the garlic press.
  9. Cut pepper into strips.
  10. Wash the rice.
  11. Fry the vegetables, salt and pepper.
  12. After browning the carrots and peppers, add rice, fry for 7 minutes.
  13. Pour in tomato sauce from camel meat to vegetables. Add water if necessary. The liquid should cover the rice on a centimeter 2. Cover with a lid, install a small fire, cook until ready. When the rice has absorbed all the gravy, remove the pan from the heat, wrap it with a towel, leave for 20 minutes.
  14. When serving, put on a plate a piece of meat with a side dish, garnish with greens.

Recipe number 3 “Manti in Uzbek”

Ingredients:

  • water – 200 milliliters;
  • flour – 500 grams;
  • beef tallow – 50 grams;
  • camel meat – 400 grams;
  • onions – 4 pieces;
  • salt, spices (cloves, cardamom, ginger, black pepper) – to taste.

Technology of preparation:

  1. Sift the flour, collect it in the “hill”, in the center of which make a recess. Pour in preheated salted water. Knead the dough thoroughly. Cover it with a towel, leave to “rest” for 20 minutes.
  2. Wash, chop meat and lard, salt, add spices.
  3. Peel the onions, cut them.

So that the strong aroma of onions does not irritate the mucous membrane of the eyes and does not cause tears, first place it in warm salted water for 5 minutes or in the freezer for 20 minutes.

  1. Combine meat and lard with onions, mix.
  2. Roll out the dough in the form of sausages, cut into pieces of 25 grams.
  3. From each part, form a circle 10 centimeters in diameter (using a rolling pin).
  4. Put the filling in the middle of the circle (1 tablespoon).
  5. Connect the edges of the dough.
  6. Put the manty in a double boiler, and at the same time grease the dishes with vegetable oil. To avoid dough sticking, lay them at a distance of 2 – 3 centimeters from each other, as they will increase in volume during the cooking process. Boil 40 minutes after boiling water.
  7. Manti is served in a deep portioned plate under sour cream with hot meat broth, hot pepper and herbs.

Conclusion

The camel – spicy meat, which for the first time, as a food product, began to be consumed by the inhabitants of North America. The natural conditions of the region favored agriculture, and local people paid special attention to animal husbandry. In order to get meat, today camels are massively bred in Mongolia, Kazakhstan and China. The product is in great demand in North Africa, West Asia (in the Middle East).

Camel – meat is useful for the human body: it supports the health of hair, nails, skin, mucous membranes, improves digestion, the nervous and cardiovascular systems, protects against infectious diseases. Its minerals (potassium, phosphorus, magnesium, iron) have antioxidant, anti-inflammatory effects.

Camel meat is boiled, fried, dried, smoked, baked. On its basis a Moroccan dish – tajin is prepared. When buying, give preference to the meat of young individuals, which is softer, softer, juicier and more quickly cooked. Camel meat is served with stewed vegetables in a spicy sauce.

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Anna Evans

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