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Camel Burger

by taste2016 February 15, 2018
MEAT

CAMEL BURGER

BY SERGE M. GHAZARIAN
Serves 1 | Prep/Cooking 20 mins
INGREDIENTS

Camel Patty

  • 600 g Camel belly
  • 6 g Garlic
  • 30 g Onions
  • 36pcs Parsley Pinch
  • Blueberry Cinnamon powder to taste
  • Salt and black Pepper to taste

Tomato and Black Fava beans Sauce

  • 250 g Tomato puree
  • 150 g Cooked Black Fava Beans
  • 12 g Garlic
  • 60 g Onions
  • 30 g Olive Oil
  • 5 g Sugar
  • Salt and pepper to taste
  • 5 stems French thyme
  • 2 g Cumin seeds
  • 1 g 7spices

Sautéed Vegetables

  • 2 medium Red Onion (wings)
  • 1 of each Colored Bell Peppers (strips)
  • 6pcs Fresh White Mushroom (Slices)
  • 54pcs Coriander Leaves for the Top
  • 1g Cardamom Powder
  • Salt and Black Pepper to taste
  • 1g 7spices
  • 180g Tomato and Black Fava Beans Sauce
  • 50g Olive Oil
PREPARATION

1. Give a quick chop to the vegetables and mix with spices and camel belly, mince 2 times using meat mincer machine, divide to 150g balls each and give a burger shape then insert the blueberry 6pcs in each camel patty.

2. Chop the vegetables cook them using the olive oil, season to taste add the black fava and cook for 3 mins then add the tomato puree. Simmer for 10 mins then using a hand mixer give a creamy texture to the sauce.

3. Cook the vegetables using olive oil keep them al dente, season them and in the end mix with the tomato fava sauce to have sticky vegetables.

4. Grill the camel patty to perfection and the buns as well ,cover the two sides with sauce put your cooked patty topped with sautéed vegetables and decorate with coriander leaves.

5. Serve aside oven baked mini potatoes or potato chips.

beansBlackBugerCamelFavameatSautéedSerge M. Ghazariantomatovegetables
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Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books
Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books