20 Things to do with a Camel

The Long-tailed Camel plays a huge role to the nomads of the desert, but not just as transportation. It is also a big part of their culinary traditions, something that I wanted to spread to the rest of the world.

— The author about his work

Purpose

The author, Ashiq Saman from Zindakrim, travelled a lot along the desert and is one of few outsiders that have really befriended the nomads here, even learning their language. He was so infatuated with their culture and people that he wrote several books about them to spread the knowledge to the rest of the world, among them his cookbook "20 Things to do with a Camel", focused on the various way they use their faithful companions in their cooking.

Document Structure

Clauses

The book is divided into three big parts: meat, milk and others.

Meat

The most used section when replicating recipes as almost everyone has access to meat, even if it's not camel. This section describes how the nomads prepare the meat, all the way from slaughter to finished meal. It describes the seasoning used as well as the different ways to cook it: stew, fry, dry, kebab, pulled, smoked etc.

Milk

The second biggest part of the book, as well as the desert culinary traditions. The milk of the camels are used a lot: milk is drunk as it is or with other things (often alcohol or herbs), it is made into cream and butter to last longer, it is used in a lot of courses in all its forms as well.

Others

This section is... interesting. In many places this section is left out when reprinting the book as to not turn people away from the rest of the cuisine. It involves parts of the camel that people may think isn't fitting for food as well as some rather unsavoury ways of preparing food and the like. Nowadays it is actually hard to find this part.

Type

Manual, Culinary

Medium

Paper