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TravelTranscript
00:00In this video, I've traveled all the way to the city of Dubai to try one of the most
00:04unique camel dishes in the world.
00:06Oh!
00:07Ho-ho-ho-ho-ho-ho-ho-ho!
00:09A whole roasted camel that costs over $1,000.
00:14This thing is massive.
00:15Making it one of the most expensive camel experiences you will find anywhere.
00:19But today we're also trying one of the cheapest camel dishes in Dubai that cost just a few
00:24dollars.
00:25Usually we start cheap and work our way up, but here's the thing.
00:27That baby camel is going to take time to cook, especially because it weighs over 120 pounds.
00:32First, let's get the recipe started, and once it's in the oven, we'll head to our cheap location.
00:36I can see the opening to the kitchen here.
00:38Hello, gentlemen.
00:39How are you doing?
00:40I've spotted the camel out of the corner of my eye.
00:43You can kind of see it from here.
00:44It's that.
00:46But we're going to need a little bit closer look than that, so we're going to have to
00:48find a different door to get into this kitchen.
00:50Let's go.
00:51Oh!
00:52Ho-ho-ho-ho-ho-ho-ho-ho!
00:53Take a look at this!
00:54Right here, you can see everything all laid out.
00:57It's wild to see this.
00:59Right before your eyes is over 120 pounds of raw camel meat, enough to feed a small village
01:05or one of this guy.
01:07What's more amazing is that soon, we'll discover exactly how they cooked this camel
01:11whole in one giant solid piece.
01:13But first, a quick tour of the camel.
01:15We've got a heart, we've got liver, maybe spleen.
01:17As we move forward, you can see all the musculature of its back legs moving into this giant chest.
01:23But obviously, the most notable part of the camel right here, a baby hump coming off its
01:28back like the hunchback of Notre Dame, that is going to be a prized part of the camel right
01:32here.
01:33That is the long camel neck.
01:35And finally, in front, the camel head.
01:37Cooking an entire camel isn't exactly an everyday activity here in Dubai.
01:41It's usually reserved for grand gatherings or special occasions.
01:44So even for folks here, this is out of the ordinary.
01:47That's why I brought my local trusted friend, Kiani.
01:50Kiani, my guy, thank you.
01:53Sorry, one more time.
01:54No, yeah, dude, that sucks.
01:55To give me insight into the process of cooking a massive thousand dollar camel.
01:59Let's talk about why a baby camel.
02:01Baby camel has more protein and less crucial and healthy for body.
02:05And the meat is more tender than big camel.
02:07So it's a veal of the Middle East.
02:09This makes sense.
02:10Here's why.
02:10Because as adults, we build bad habits over time.
02:13And it leads to high cholesterol, high blood pressure.
02:16This camel had almost no time to develop any habits at all.
02:19It might be a suckling camel.
02:21Wait.
02:22In Asia, they have something that they love.
02:24It's called suckling pig.
02:25But it's a pig that's just only been nursing from its mother.
02:28It's never eaten solid food.
02:29Do you think this camel was drinking milk or was it eating solid food?
02:33It's solid food.
02:34Normal, just grass.
02:35It's grass fed.
02:36That's still something very unique.
02:37So we're going to cook the entire camel, but the head and the neck will be discarded.
02:40Why are you not eating the head and the neck of the camel?
02:45Back then, when they bring whole camel, they just serve for the higher level of people.
02:50And the leg and the head and the neck goes for the lower people.
02:53So from here, I'm going to show you where we're actually going to be cooking the camel today.
02:56Right here, we have our giant oven.
02:59Let's take a look inside because this is going to have to fit the entire camel.
03:06There we go.
03:07Wow.
03:07I think I could curl up in there in the fetal position and fit inside the oven myself.
03:11This is a giant convection oven.
03:13Somehow, all of that is going to fit into here.
03:18But that's where it's going to cook.
03:19But what about the time?
03:20Now, I've cooked other animals whole before, especially pigs.
03:23It takes time.
03:24This thing is 121 pounds.
03:26It's like me when I was nine.
03:27It's going to take some time.
03:28First, the camel's legs are chopped off.
03:32Because traditionally it, oh wait.
03:34No, actually, it's just so that it'll fit in the oven.
03:36Now the camel is about that wide.
03:40Yeah, it's going to be perfect.
03:41Next, a secret blend of dry spices is generously rubbed all over its body.
03:45Arabian eyes.
03:50Followed by a marinade made from saffron, salt, turmeric, and water.
03:54Giving the camel a beautifully vibrant orange hue.
03:56We need to put this to a spa.
03:58We need to massage.
03:59Make it ready.
04:00This is not Thai massage.
04:01This is a Marathi massage.
04:02Yeah, I feel like it's probably a bit tense in the shoulder still.
04:04The chef taking the liquid and putting it inside the camel's cavity.
04:08Oh, now he's brought out a knife.
04:10Oh, dude.
04:13My guy.
04:14Hey, it's already dead.
04:16Yes.
04:21As it turns out, the stabbing isn't just for dramatic effect.
04:24It helps the marinade soak deep into the meat and ensures the camel cooks through evenly.
04:29He stabs the camel hump too.
04:30I don't know if you can see from here, but inside the hump, it is just pure fat inside.
04:35The process is repeated on the other side.
04:39Just like that, our camel is ready to roast.
04:41So now that the camel is marinated, we need to get it onto a giant camel tray.
04:46Let's see how that works.
04:47My guy here has the tray.
04:48He slides it under.
04:49That is very clever.
04:50They put the camel down.
04:51They cover the camel with parchment paper.
04:53Next up, they prepare aluminum foil to tie it all down.
04:57In the end, it looks like one giant camel-shaped titanium ball.
05:00Ready to face some serious heat.
05:02I hope it fits.
05:05They open the door all the way, making sure it can fit as much as possible.
05:09Over here, the camel.
05:10Two men gripping it and ripping it.
05:12Here we go.
05:14The big moment.
05:16They slide it in.
05:18Oh, like butter.
05:20Big thumbs up over here.
05:21My gosh, look at that thing.
05:22Perfectly suited to the oven.
05:24I think I figured out another reason they're eating baby camel and not adult camels.
05:28It's a perfect fit.
05:29From here, he has a water hose.
05:31He's adding water to the bottom.
05:32If you can see, the water below the camel is also seasoned and spiced,
05:36giving the camel even more flavors.
05:38Finally, it is time to close the oven door.
05:41Very slowly and dramatically.
05:42Our camel will be slow roasting in the oven for about four hours.
05:46That means low and slow, Dubai style.
05:49So now that cooking is underway for our expensive camel,
05:52it's time to reveal today's cheap camel option.
05:54You'll find it here, across town in a Pakistani restaurant,
05:58where they're serving a unique camel kebab.
06:00For me, when I think kebab, I think meat on a skewer, like a sheet kebab.
06:03Here, what they're preparing, it is meat, it is camel,
06:06but it doesn't look like any kebab I've ever seen before.
06:09Let's go inside and I'll show you.
06:10All right, folks, we have come inside of the kitchen.
06:12I've got Ishvan behind me and he is the kebab king.
06:16Behind him, we've got the meat.
06:17So that is the camel meat.
06:19This is a mint meat and it is full of spices too.
06:22Now, here's the fun part.
06:23He's going to put that meat in that cauldron.
06:25I mean, this is like a giant oil bath.
06:28We're going to take shower over here.
06:31All right, take it away.
06:32He starts by grabbing a ball of camel meat.
06:35Inside the meat, he's putting some beef marrow.
06:38That looks like a spiky kebab.
06:39From here, he slaps it onto the steel.
06:42He flattens it out like a pancake.
06:43Oh, and slowly, it descends into that pool of oil.
06:47Oh my God.
06:48Now, it is completely submerged and he is making a second one.
06:52I've never seen anything like this before.
06:54I have to ask Keani, what kind of kebab is this?
06:56Oh, this is actually a pishara kebab.
06:58Very famous in pishara.
07:00Not what they're doing here in Dubai.
07:01So yeah, this is very special actually.
07:03Meanwhile, we have some healthy vegetables here.
07:04Oh, look at that color.
07:06Nice brown and toasty.
07:07Oh, is he making a third one?
07:08Even more bone marrow.
07:10And he sends it off with the others.
07:11Wow, take a look at the final product.
07:13That looks wild.
07:15Super crispy camel meat.
07:17We've got those chunks of bone marrow here.
07:19He throws it onto a plate.
07:20He gives me a little slice of egg.
07:22He hits the plate with a couple of tomatoes.
07:24And then some hot green chilies too.
07:25And that is how you make a Pakistani camel kebab.
07:28But first, our Pakistani meat will require some Afghan bread.
07:31All right, folks.
07:32The perfect thing to pair with a Pakistani kebab is an Afghani bread.
07:36Let's go inside and see how they make it.
07:38Hello.
07:38Right here, we can see there's a huge, like, pallet of dough.
07:42He removes one dough piece.
07:44He throws some flour down on the table.
07:45And then he gets to rolling.
07:47That's it.
07:47A couple of rolls.
07:48He hands it over to this guy.
07:49And this guy tosses it onto a rack and throws it into the oven,
07:53turning it onto high heat.
07:54Right there, you can see our bread baking perfectly under that gassy fire.
07:58And just like that, in no time, he removes the bread and brings it right here.
08:02So this is an exotic Afghani bread known as roti.
08:05So we've got our bread.
08:06Let's head on over to the restaurant and try that kebab.
08:09All right, folks.
08:09We are finally eating today and I am famished.
08:12It is noon and I've got my lunch right here.
08:14Our cheap camel experience today is coming in at $6.81.
08:18I think that's a tremendous value because this is a lot of meat.
08:20Right here, the camel is looking extra crispy.
08:23Let's give it a shot.
08:28That's very nice.
08:28It's such a heavy meat.
08:30But the spices somehow make it feel a little bit more light.
08:34It's very fresh.
08:35There's other herbs inside.
08:36Next, we got to get into that bone marrow.
08:38Right here, I have that bread we saw being made earlier.
08:40Let's tear off a piece.
08:41Like a paleontologist, let me carve this out to show you.
08:44Mommy, jeez.
08:46That's just pure fat right there.
08:47Unlike my midsection.
08:49I also want to hit it with a little bit of tomato.
08:51Do I?
08:52And then I change my mind.
08:53Let's fold it up, grip it, and rip it.
08:55Oh my lord, that beef is absolutely buttery.
09:01It's very heavy.
09:02It's like eating butter and bread right here on the side.
09:04To break up a little bit of that heaviness, we have the milky dairy lassi.
09:10Perfect.
09:11From here, I'm going to make the ultimate bite.
09:12Starting with a little fried egg.
09:14Some camel patty with bone marrow.
09:16To balance out the flavors, a hit of lemon.
09:18Let's throw it back.
09:25For the price, that is unbeatable.
09:27But this is the cheap version of camel.
09:29What happens when you spend over $1,000 on a full baby camel experience?
09:33Well, we're going to find out.
09:34Because enough time has finally gone by for us to unveil.
09:37Unveil.
09:38Unveil and reveal in one word.
09:40Because enough time has gone by for us to reveal the results of this fully cooked baby camel.
09:45Let's head back to that restaurant now and take a look.
09:48Four and a half hours have passed since we put the camel into the oven.
09:51Now it's time to move on to the next step, my guy.
09:54Let's do it.
09:54So we are unlatching the oven and revealing.
10:00It looks like the camel has kind of collapsed on itself.
10:02All of that cooking and braising has really like turned it into a giant pile of meat.
10:08So from here, he's pulling out all the parchment paper and all of the tin foil.
10:11Right now, he's pulling off a chunk of meat and he's handing me a piece of meat.
10:15Take a look at that.
10:16A nice chunk of camel meat.
10:18The veal of camel.
10:19Oh, that's good.
10:24It tastes like roast beef from a crock pot.
10:26Right now, the next step is to move the camel.
10:28Whoa.
10:29I can see some ribs poking through.
10:31They're bringing it onto this table here.
10:33They're removing the parchment paper and revealing the final product.
10:36It looks wild.
10:38I've never seen anything like this.
10:39Let's take a little tour of the camel.
10:41First of all, this is the front.
10:42That's where the neck hole was.
10:44These are the front legs.
10:45That's like the elbow right here.
10:46This, the hump is still pristine.
10:49Like it is still perfectly shaped.
10:51I cannot wait to cut into that later.
10:52Right here, my man, the owner here, he's just pulled off a piece of camel meat.
10:56Please, try it, Habibi.
10:59He likes it.
11:00The tour continues.
11:01Right here, the ribs have been exposed.
11:04The loin of the camel, it looks delicate and juicy.
11:07Right here, the back legs, the butt, the tail.
11:09This thing is massive.
11:11Next step, plating.
11:12Or should I say, plattering?
11:14Start by filling a gigantic platter with a base of biryani rice.
11:17Now for the most challenging step.
11:22Transferring the camel onto the platter.
11:24It's just like moving a fat person from one stretcher to a hospital bed.
11:27It's just like that.
11:28By this point, the meat is incredibly tender.
11:30Meaning, there's a real risk of it falling apart as we lift it.
11:34Might I remind you, this camel is worth a thousand dollars.
11:37And we did not prepare any backups.
11:39One, two, three.
11:43Oh, perfect execution.
11:45It is landed safely and soundly on that rice.
11:47For the final touch, some garnishes.
11:49Tomatoes, bell peppers, red onions, fried onions, and finally, some cashews and raisins.
11:54This is a royal feast indeed.
11:57Now that the camel is finished, it's time to take it to the dining room.
12:00But there is still plenty that can go wrong, including dropping it, which we're not gonna do.
12:05Careful.
12:05We got about 100 meters to go until we're home free.
12:08Come on, guys.
12:08Keep it up.
12:09You're doing great.
12:10Just a little further, guys.
12:11There's obstacles.
12:12There's stuff in the way.
12:13These two tables here.
12:15And there you have it.
12:16The final product, my guy.
12:18Good work.
12:18Good work.
12:20Oh, okay.
12:22Kiani, this is the moment I've been waiting for since my plane touchdown here in Dubai.
12:27An entire baby camel sitting before us.
12:29When they took it out, is this what you thought it would look like?
12:31To be honest, no, but it looks absolutely beautiful.
12:34I love the way that the meat has just kind of softened up so much.
12:37It's like someone told the camel to take a load off and it took it quite literally.
12:40It's like, ugh.
12:41Very comfortable.
12:42This whole camel right here, $1,800.
12:45It makes sense.
12:45It's an entire animal.
12:46It's over 120 pounds of meat and it's something that takes a lot of time to prepare.
12:51Especially this doesn't come directly in Dubai.
12:53It has to come from outside of Dubai where the farm is.
12:55That's the reason it's very expensive.
12:57I think we should build up to this right here.
12:59This is the camel hump.
13:00This is the most prized part of the camel.
13:02The skin on the outside is coarse and almost crispy.
13:05This part right here is more fatty.
13:07Oh my gosh.
13:08You can kind of peel back that layer and you can see it's like camel butter.
13:13More on that later.
13:14We've got a big hind leg back here.
13:16Yeah.
13:16And we've got a big knife right here.
13:18Could I see that?
13:18Careful.
13:23I don't want to.
13:24Oh gosh.
13:24I don't think you necessarily even need a knife.
13:26Let me try to do this manually.
13:28We've got basically a whole quadricep back here.
13:31I'm going to stick my fingers into it.
13:32I mean, look at this.
13:33Look at this.
13:34I can just peel the meat away.
13:35My friend, I swear I wash my hands.
13:38Let me grab some too.
13:39You ready?
13:40I'm ready.
13:40Let's go for it.
13:46Camel's amazing.
13:47They're beefy without being gamey.
13:52For me, I'd say my hierarchy of red meat animals.
13:54It would go horse is my favorite.
13:56And then I think baby camel.
13:57And then I think beef after that.
13:59The only way to know for sure is if I can try some camel ribs.
14:01Cool.
14:02You can see the color from the marination they originally put on there.
14:05And it has a little bit different texture.
14:06I would say it's more fatty.
14:14This is more oily.
14:16Super oily.
14:16It looks like I dipped my hands in baby oil at a P Diddy party.
14:19It's good.
14:20It's a little bit more chewy than a beef rib.
14:22I got to say, we should keep cows around after all.
14:24In the front here, you can see we've got the biryani.
14:26We've got fried onions and we have these nuts right here.
14:29The move is to take some delicious morsels of meat.
14:32Put it on top of that biryani.
14:34Mix it all together.
14:35Right here, we have what I call a Middle Eastern pico de gallo.
14:45It's so much flavor all at one time.
14:47It makes a difference not just having that rich meat,
14:49but having some nice carbohydrate biryani underneath.
14:51There's crunchy nuts.
14:52And then this sauce, it's refreshing.
14:54It's an incredible combination.
14:55The shoulder here is actually a lot of juice because it's very close to this fat here.
14:59All the juice comes inside their shoulder.
15:01So if you see here, there is a juice coming out.
15:03Let me give you this.
15:04Oh, this is incredibly soft.
15:07Now, I've got one more sauce here.
15:08This is yogurt, chili, and parsley.
15:10Cheers.
15:10Careful, spicy.
15:15Juicier.
15:16Tender.
15:16Every part of the body has a little bit different texture,
15:18a different fat ratio, and like fat distribution.
15:21That said, there is one thing very unique about the camel,
15:24and that is the camel hump.
15:25This is a pretty big hump, especially for a baby.
15:28Oh, I can hear the crispy hump skin.
15:31This is the very top of the hump.
15:33All right, time to reveal what it looks like inside.
15:35Come take a look at this.
15:37That is the pure hump fat on the inside.
15:40It's really weird.
15:41Do you want to have the bite from this corner?
15:43Yes.
15:44I'm going to give us both a piece of this.
15:45We have some crispy skin on one side,
15:47and then that fatty camel hump on the inside.
15:49There you go.
15:49Thank you, my friend.
15:54Come on, that tastes amazing.
15:57Salty, crispy, oily.
15:58It just melts in your mouth.
16:00This is the only experience you're going to have
16:01if you cook the camel this way.
16:02This is Dubai chicharron.
16:04Do you think this is cheap or expensive?
16:05Oh, that's a good question.
16:07Of course, $1,800 is expensive, but it's a lot of food.
16:10A lot of food.
16:10If you put this in your fridge,
16:11you'd be eating it for a month or two.
16:13So it is still on the expensive side, that's for sure.
16:15So right now, I have a tough decision to make.
16:17Today, I had two different camel dishes.
16:19One that was very affordable,
16:20and one that was slightly more expensive.
16:22So what I'm going to do from here is step outside and tell the audience
16:25which one I think gave me the most bang for my buck.
16:27In the end, I can only choose one that gave me the most bang for my buck,
16:30and that one would be the very expensive baby camel.
16:32Is it affordable?
16:33No.
16:33But next time, what I would do is get me and 17 of my closest friends
16:37to all pay $100.
16:38The only thing I have to do between now and then is make some friends.
16:42I'm the first.
16:45For you, which one gave you the most bang for your buck,
16:47the cheap camel or the whole baby camel?
16:49Whole baby camel, I say.
16:50A lot of flavor, unique dish, and that's really good.
16:52I think so, too.
16:53So there you have it, folks.
16:54It has been decided.
16:55Next time you come to Dubai, you could also eat a whole baby camel.
16:58Listen, they're making new ones every day.
17:00It's not a big problem.
17:00Before we go, I want to say a huge thank you to this fan right here.
17:03Kiani.
17:04You can find Kiani at Cafe Kiani on YouTube.
17:06Not only is he a food expert of Dubai,
17:08but he's making fun food videos around the world that you can also go see.
17:12I recommend you do.
17:13He's been instrumental, a crucial part of me making this series happen,
17:16especially this video happened in Dubai.
17:18So, it would mean a lot to me if you could go to his channel and give him a follow.
17:21Otherwise, that is it for this video.
17:22Guys, thank you so much for watching.
17:23I will see you next time.
17:25A-Peace.
17:27Can I tell you something?
17:28This desert you brought me to, I don't think this is a real desert.
17:31There's- I see a highway here.
17:32There's like a strip mall over there.
17:34This desert sucks.
17:35Yeah, you agree?
17:36It's true.
17:41Yeah.
17:42Don't worry.
17:44You ...
17:49just
17:52just
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