Cutting a whole 700kg camel can be a massive undertaking and requires a team of skilled butchers and chefs. Here are some general steps that might be involved in preparing the biggest dish in the world:
- Cleaning and preparing the camel: The first step is to thoroughly clean and prepare the camel for cooking. This involves removing the head, hooves, and internal organs. The camel is then rinsed and patted dry.
- Marinating the camel: Once the camel is cleaned, it is typically marinated for several hours or overnight to add flavour and tenderness. The marinade might include a mix of spices, herbs, and oils.
- Preparing the cooking area: To cook a whole camel, you’ll need a large cooking area such as a pit or a large oven. The cooking area should be large enough to accommodate the entire camel and provide enough heat to cook it evenly.
- Cooking the camel: The cooking process can take several hours or even days, depending on the size of the camel and the cooking method. Some traditional methods involve burying the camel in a pit and covering it with hot coals and sand. Other methods involve roasting the camel on a spit or in an oven.
- Carving the camel: Once the camel is fully cooked, it needs to be carved into portions for serving. This can be a challenging task due to the size and weight of the camel. Skilled butchers and chefs will need to work together to carve the meat and present it in an appealing way.
Preparing a whole camel is a massive undertaking and requires a lot of skill, time, and resources. It’s typically done for special occasions such as weddings or festivals and is a symbol of hospitality and generosity in some cultures. If you’re interested in trying this dish, it’s important to seek guidance from experienced chefs and butchers to ensure that it’s prepared safely and correctly.