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Camel Burger

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  • Author: Tara Stevens, The Clock Book cookbook
  • Total Time: 30 minutes
  • Yield: 4 1x


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


  • 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

  • 56 ripe tomatoes, roughly chopped
  • 4 tsp ground cinnamon
  • 4 tsp honey
  • Olive oil
  • Salt and pepper


For the burgers

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

For the ketchup

  1. Blend the tomatoes in a processor until fairly smooth and then gently sauté in a little olive oil for 5 minutes.
  2. 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
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