[Sca-cooks] A camel recipe from Charles Perry

[Sue Clemenger]

Would the hump be fattier or something? I'm assuming, perhaps wrongly,
some sort of difference in texture?
If one wanted to adapt the recipe to non-camel ingredients (they're
kinda scarce here in Montana/Artemisia), what would be the best
substitute for the hump part?
--maire, curious.....

Phlip wrote:
> 
> Ene bichizh ogsen baina shuu...
> 
> ----- Original Message -----
> From: "Charles Perry"
> To: "Phlip" <phlip at 99main.com>
> Sent: Saturday, September 20, 2003 11:32 AM
> Subject: Re: Camels
> 
> > Here's a typical medieval camel recipe. It's called jazuriyya; jazur is
> the
> > word for a slaughter camel, derived from a verb meaning to slaughter. This
> > one appears in Kitab al-Tabikh by Ibn Sayyar al-Warraq, compiled in the
> 10th
> > century mostly from the private recipe collections of the 8th- and
> > 9th-century caliphs of Baghdad and their circle.
> > Jazuriyya
> > Cut 4 pounds camel meat, 1 pound camel hump and 1 pound camel liver in
> thin
> > strips. Put the meat in a pot with with 1 cup water, 1 1/3 cups oil, the
> > juice of 1 pound onions and 2 teaspoons salt and cook, loosely covered,
> > until the water has evaporated and the meat starts to fry. Add the hump
> and
> > fry together. Add 2 cups vinegar and cook until tender. Then throw in the
> > liver with 1 cup onion puree and plenty of coriander, salt, pepper and
> > caraway, and cook until
> > done.
> >
> >
> > ----- Original Message -----
> > From: "Phlip" <phlip at 99main.com>
> > To: Charles Perry
> > Sent: Friday, September 05, 2003 9:56 AM
> > Subject: Fw: Camels
> >
> >
> > > I was hoping you might help- Gene Anderson suggested I might ask you. Do
> > you
> > > have any recipes available for camel? I'm thinking particularly ribs,
> > and/or
> > > from the Medieval Arabic corpus? We've got the classic, stuff a camel
> with
> > a
> > > sheep, etc.
> > >
> > >
> > > Ene bichizh ogsen baina shuu...
> > >
> > > > Oh good heavens.  I haven't a clue either.  Feed them to a lion, I
> dare
> > > > say.  I should think any recipe for tough old cow ribs would be
> > > > suitable.  But if you want real recipes, your only hope this side of
> > Araby
> > > > is Charles Perry at <address deleted>.  As you know, he's the
> > world
> > > > expert on Arab food history.  I ate bear ribs in the Canadian outback
> > > once,
> > > > and they were tough and gamy enough!
> > > > I hope camels are better.
> > > > best--Gene
> 
> Saint Phlip,
> CoDoLDS
> 
> "When in doubt, heat it up and hit it with a hammer."
>  Blacksmith's credo.
> 
>  If it walks like a duck, and quacks like a duck, it is probably not a
> cat.
> 
> Never a horse that cain't be rode,
> And never a rider who cain't be throwed....
> 
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks