Camelburger


cook_time

30 mins

Serves

4 Persons


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

Taza Ketchup

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

Directions

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).

Source: http://honestcooking.com/2011/08/05/cookbook-review-clock-book-moroccan-recipes/

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