Saudi Sliders: Hashi Burgers (Camel)

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Yep, you read that right.  Hashi burgers.  Hashi, the Arabic word for camel.  Okay, so you're cringing right now...yeah, I get it...I did too when I first thought of eating camel.  I mean, its like a horse, right??  Not to mention the first time I saw a camel head hanging at the butcher station in the grocery store I about lost it...  But, I decided to do a little research and here's what I found about camel meat:

• Camel meat is known for its large muscular fibers and high water content. It has a slightly sweet taste due to the presence of glycogen and is usually a deep red color.
• Camel meat has two qualities which distinguish it from beef and mutton: it has lower fat and higher moisture content. Fat in camel meat amounts to 1-2% whereas in beef that number is 4-8%.
• Camel meat has very high Iron content versus other kinds of meat.
• As part of a healthy diet, Camel meat can help reduce risks of cardiovascular disease through lower intake of saturated fats.

So, bottom line...it's wicked good for you.  The hubby and I decided to give it a try one night a few months back.  He bought a whole roast and smoked it on the Beast (his smoker).  While the meat actually tasted good, it was very tough to chew.  It probably could have used hours more to make it tender enough.  This time we decided to try it already ground up.  In Saudi, they sell Hashi burgers at the local fast food joints.  Never tried one, but figured we could have a go at making our own.  A google search did not provide me much to go on...so the hubby and I winged it.  The end result???  A damn good burger.  Both kids loved it as well...and we flat out told them it was camel.  We plan to make them again and play with different seasonings and toppings.  My advice?  If you ever get the opportunity to give this a try...live a little and go for it...you'll be surprised.

Ingredients:

2lbs ground Hashi (camel) meat

2 Tbs Ras-El-Hanout (Moroccan spice blend)  *or make your own...see recipe below

2/3 cup bread crumbs

1 egg

optional: caramelized onions, lettuce, tomato, cheese

*Ras-El-Hanout: (this makes 2 Tbs)

1 tsp ground cumin
1 tsp ground ginger
1 tsp sald
3/4 tsp black pepper
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1/2 tsp cayenne
1/2 tsp ground allspice
1/4 tsp ground cloves
(mix all together with a whisk until well blended)

Directions:

Preheat your gas grill or get your charcoal grill ready.

Combine all ingredients in a bowl and mix gently.  Form into patties (I made 5 slightly large ones) and gently press your thumb into the middle of each patty to make a small indention.  Place the patties in the fridge for 15 minutes.  *Note, the patties were still quite moist and fell apart a bit on the grill...but not too much)  Grill the patties on one side for about 10 minutes per side.  Top with your fave toppings and enjoy!

Read about my first time seeing camel in the store on my travel blog:

Takin A Magic Carpet Ride

Stuffed Cabbage...Arabian Style

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Going to attempt another Arabic dish tonight.  This is from the same website Ya Salam Cooking.  The Arabic name for this dish is Malfouf.  I grew up eating stuffed cabbage and though my grandmother's recipe (Grandma's Pigs in the Blanket) is different, there are still some similarities.  
The seasoning in this was amazing.  Loved the taste.  The original recipe called for less tomato sauce, but I like it a bit more saucy.  If you prefer less, just cut it back a bit.  :)
Great dish. 

Happy cooking!  !سعيد الطبخ

Lamb Kabsa

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I have arrived in Saudi!  And it's time to get cookin'!  But, there's bad news and good news.  Bad news: my choices for cooking have become extremely limited...I no longer have the variety I was used to in the States.  Good news:  I get to try cooking a whole new cuisine using ingredients I may have never seen in the States!

So, this dish is my first attempt at Saudi cooking.  I found this great blog...Ya Salam Cooking.  She's a local Saudi woman and she has some fantastic recipes.  This recipe got rave reviews, so let's get cooking!

This recipe calls for Black Limes.  Okay, I admit...I had NO idea what a black lime was.  I thought I'd find it in the produce section!  Some kind of lime variation right?  Wrong.  It's actually found in the spice isle.  It can also be called a dried lemon.  Here in Saudi, they smoke them (which turns them black in the process) and it gives your food that great smokey flavor.  You may have to look in a specialty store in the States in order to find these.  If you can't find them, sub a bit of Liquid Smoke.  (found in all supermarkets)  


*Okay so this didn't turn out exactly as planned...the rice didn't cook properly and there was too much broth..BUT, the flavors were amazing.  Both of my girls loved it...and of course, so did the hubby!  :)  I'll be making this again soon!

Happy cooking!  !سعيد الطبخ