Search results
Results from the WOW.Com Content Network
A Somali camel meat and rice dish Camel meat pulao, from Pakistan. Camels provide food in the form of meat and milk. [132] Approximately 3.3 million camels and camelids are slaughtered each year for meat worldwide. [133] A camel carcass can provide a substantial amount of meat.
Shank cut of beef, lamb and mutton, goat meat, or camel meat, as well as chicken and bone marrow: Other information: Served with naan or rice or Roti
Bariis iskukaris, a Somali camel meat and rice dish. A variation of flat bread is sabaayad/kimis/cesh. Like the rice, is served with maraq and meat on the side. The sabaayad of Somalia is often somewhat sweet, and is cooked in a little oil. Popular drinks at lunch are balbeelmo , raqey and isbarmuunto .
Dromedary camel. The eating of camels is strictly prohibited by the Torah in Deuteronomy 14:7 and Leviticus 11:4. The Torah considers the camel unclean, even though it chews the cud, or regurgitates, the way bovines, sheep, goats, deer, antelope, and giraffes (all of which are kosher) do, because it does not meet the cloven hoof criterion.
Camel meat is often eaten by African camel herders, who use it only during severe food scarcity or for rituals. [17] Camel meat is processed into food items such as burgers, patties, sausages and shawarma. [140] Dromedaries can be slaughtered between four and ten years of age.
Meat consumption per capita refers to the total meat retained for use in country per person per year. Total meat includes meat from animals slaughtered in countries, irrespective of their origin, and comprises horsemeat, poultry, and meat from all other domestic or wild animals such as camels, rabbits, reindeer, and game animals
Whale testicles, called kujira no kougan (鯨の睾丸) or kinsou (キンソウ), are considered a delicacy in Japan and are generally eaten boiled.An extensive number of whale tissues are eaten, which includes the intestines, sex organs, and other offal.
Stuffed vegetables are common, with many different techniques employed in their preparation. Meat is an important component of Jordanian cuisine, most often lamb, beef and chicken but also goat and camel meat. Rice is frequently served as a side dish but there are also one-pot rice dishes such as maqloubah. [1]