CAMEL COUSCOUS

SOURCE: PROSPER MONTAGNÉ AND ALFRED GOTTSCHALK. LAROUSSE GASTRONOMIQUE: THE ENCYCLOPEDIA OF FOOD AND COOKING.

Natural selection has blessed the camel with a hump or two to survive the arid harshness and inadequate vegetation of the desert. Around 90% of the camel populace are the edible single-humped dromedaries, which are native in the Arabian and Sahara Deserts and ferally invasive in central and western Australia. Regarded as a luxury item among halal meats and a status symbol of wealth in Arab communities, camel dishes are often served on special occasions and large banquets to feed hundreds of guests. For commercially available Australian-exported stewing cuts, the recommendation of Larousse Gastronomique comes into mind. Treat the camel meat akin to preparing a mutton couscous in the style of “chtitra” with a nodding adherence to classical French cooking. What seems like an obsolete advice on braising over prolonged periods has never lost its relevance in modern times for the sake of quelling any fearsome outbreak of the Middle East Respiratory Syndrome coronavirus.

Ingredients

2 tablespoons/30 grams ghee, OR smen

1/4 cup/60 mL olive oil

3 pounds/1.4 kg camel meat, preferably taken from the shoulder and cut into 2-inch/5-cm cube-shaped chunks

Salt and freshly ground black pepper to taste

1 large onion, finely chopped

1 large carrot, finely chopped

3 small red bell peppers, finely chopped

3 cloves garlic, finely chopped

2 tablespoons/14 grams Hungarian sweet paprika OR Aleppo pepper

1/2 teaspoon/1 gram cayenne pepper

4 cups/1000 mL water

OPTIONAL: 1 tablespoon/14 grams tomato paste

2 tablespoons/28 grams butter

2 tablespoons/8 grams finely chopped flat-leaf parsley, preferably picked fresh on the same day for best results

1 tablespoon/4 grams finely chopped chervil, preferably picked fresh on the same day for best results

OPTIONAL: Finely chopped parsley for garnish

Steamed Couscous

2 1/2 cups/500 grams couscous

1/3 cup/20 grams finely diced carrots

1/2 cup/26 grams finely diced onions

1/4 cup/60 mL extra virgin olive oil

2 tablespoons/30 mL freshly squeezed lemon juice

Salt and freshly ground white pepper to taste

Finely chopped parsley or cilantro

Specific Equipment

Large Dutch oven OR large deep-bottomed clay pot

Paper towels

Tongs

2 large bowls

Colander or strainer

Cheesecloth

Stockpot

Damp cloth

Large mixing bowl

Fork

Serves 6 to 8

Instructions

1. Preheat oven to 325°F/160°C.

2. Combine ghee or smen with olive oil in a Dutch oven or clay pot and place over medium-high heat until the ghee or smen completely melts.

3. Dry camel chunks thoroughly with paper towels to dry thoroughly. Sauté the camel batchwise into the Dutch oven or clay pot, making sure they do not crowd the bottom and turning them several times with tongs, until completely seared and browned on all sides. Season the camel lightly with salt and pepper and set aside in a large bowl.

4. Reduce the heat to medium and sauté the onions, carrots, and red bell pepper into the Dutch oven or clay pot for 5 to 8 minutes until soft but not browned. Spoon out and discard the sautéing fat.

5. Return camel to the Dutch oven or clay pot and stir in the garlic, sweet paprika or Aleppo pepper, cayenne pepper, parsley, and chervil. Add the tomato paste, if desired.

6. Pour in the water and bring to a simmer. Cover the Dutch oven or clay pot with a lid and braise the camel inside the oven for 3 hours, stirring occasionally.

7. Moisten and swell the couscous in a bowl of cold water, swirling occasionally to remove the starch. Drain immediately over a colander or strainer lined with layers of cheesecloth and let rest for 5 minutes.

8. Bring a stockpot filled with water to a boil. Line the edges of the stockpot with a damp cloth to prevent the escape of steam and place the colander or strainer over. Steam the couscous for 40 minutes, making sure that the colander or strainer does not come into contact with the boiling water.

9. Remove the colander from the stockpot, keeping the damp towel lined along the edges of the stockpot, and turn the couscous over a large mixing bowl. Fluff the couscous with a fork to prevent any lumps that may have formed. Toss in the carrots and onions and drizzle in 2 tablespoons/30 mL olive oil and lemon juice while continuously tossing. Season the couscous lightly with salt and pepper. Let the couscous rest for 15 minutes to allow the grains to absorb the flavor. Return the couscous to the cheesecloth-lined colander or strainer.

10. Bring the stockpot of water to a boil again. Place the colander or strainer over the stockpot again, making sure that it does not come into contact with the boiling water. Steam for another 20 minutes. Transfer the couscous to a large and deep serving platter and mix in the remaining 2 tablespoons/30 mL olive oil and parsley or cilantro. Set couscous aside in a warm place.

11. Remove the casserole or clay pot from the oven and set over medium heat to simmer. Adjust the seasoning with salt and pepper according to taste.

12. Place the camel chunks on top of the steamed couscous. Spoon some of the sauce over the camel meat. Sprinkle the top with finely chopped parsley for garnish, if desired.

13. Bring the remaining sauce to a boil and reduce the sauce to half its volume. Whisk in the butter until well-blended and pour the sauce on a separate bowl or gravy boat.