3 Camels and Goats
Of course many alternatives to beef and camel meat have been consumed in the Middle East for many centuries.

“Somalia, Djibouti, Saudi Arabia, Egypt, Libya, Sudan, Kazakhstan and other arid regions tend to have greater access to camel as a source of protein,” Moritz Neumann, sous chef New York Steakhouse Renaissance Doha City Center Hotel.

“Camel meat is like coarse beef with older camels producing tougher meat. The meat does however become increasingly tender the longer it is cooked.”
Pawar adds that local produce and natural habitation lends “notes of authenticity to local cuisine”.

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For Asado’s executive sous chef at The Palace Downtown Dubai, Norberto A. Valdez Palacios, a big surprise has been the region’s love of baby goat.

“In Asado we are grilling five full baby goats per night and normally by 11 pm we don’t have any more baby goat – it is a very popular dish.”

Did you know?
Global meat production rose to 297 million tons in 2011, an increase of 0.8% over 2010 levels, and was projected to reach 302 million tons by the end of 2012*.
*Source: The Worldwatch Institute.

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