Name: Camel Burger
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: Burgers; 2 1/4 Ibs camel meat, minced (or beef); 1 tbsp camel hump (or butter); 4 tbsp finely chopped red onions; 6 cloves of garlic, crushed; 2 tbsp chopped cilantro; 2 tbsp chopped parsley; 2 tbsp chopped mint leaves; 2 tbsp chopped dried culinary rose petals; 2 tsp ground cumin; 2 tsp red paprika; 1 tsp cloves, crushed; Lemon juice; Salt & pepper; 5-6 ripe tomatoes, roughly chopped; 4 tsp ground cinnamon; 4 tsp honey; Olive oil; Salt and pepper

Description

A juicy camel burger from The Café Clock in Fez, Morocco

Ingredients

Scale

Burgers
2 1/4 Ibs camel meat, minced (or beef)
1 tbsp camel hump (or butter)
4 tbsp finely chopped red onions
6 cloves of garlic, crushed
2 tbsp chopped cilantro
2 tbsp chopped parsley
2 tbsp chopped mint leaves
2 tbsp chopped dried culinary rose petals
2 tsp ground cumin
2 tsp red paprika
1 tsp cloves, crushed
Lemon juice
Salt & pepper

Taza Ketchup

5–6 ripe tomatoes, roughly chopped
4 tsp ground cinnamon
4 tsp honey
Olive oil
Salt and pepper

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Instructions

For the burgers

Put the lot through a food processor on pulse (don’t make it too mushy).
Knead together and shape into 4 patties. Cover and chill well before cooking.
Fry on a dry pan or skillet for 4 minutes both sides or to your preferred level of doneness.
Serve on a toasted sesame bun with Taza ketchup and all the trimmings: a slice of cheese, tomato and onion rings.

For the ketchup

Blend the tomatoes in a processor until fairly smooth and then gently sauté in a little olive oil for 5 minutes.
Add the cinnamon and honey, season and simmer until the sauce is thick and glossy (about 10 minutes).

Prep Time: 15 mins
Cook Time: 15 mins