FROM camel carpaccio to camel bourguignon and gold-leaf burger, the meat offered traditionally at big festivities of bedouins has become a fancy ingredient in the Gulf’s prestigious restaurants. Under the golden dome of Abu Dhabi’s Emirates Palace, which bills itself as a seven-star hotel, French chef Sandro Gamba proudly presents his latest: a camel burger bedded in gold-leaf bread, served with onion jam and smoked halloumi cheese.
On the side, the traditional french fries have been replaced by fried hummus fingers.
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