Camel meat leaps from bedouin tents to top Gulf eateries
ABU DHABI (AFP) - From camel carpaccio to camel bourguignon and gold-leaf burger, the meat offered traditionally at big festivities of bedouins has become a fancy ingredient in the Gulf's prestigious restaurants.
Under the golden dome of Abu Dhabi's Emirates Palace, which bills itself as a seven-star hotel, French chef Sandro Gamba proudly presents his latest: a camel burger bedded in gold-leaf bread, served with onion jam and smoked halloumi cheese.
On the side, the traditional french fries have been replaced by fried hummus fingers.
This dish, priced at around US$50 (S$63), has become "one of our best sellers," boasts Mr Gamba, the hotel's master chef who oversees its 15 restaurants.