Fried camel hump

Camel meat is used to prepare the same dishes as beef and veal. But the camel hump is a special part. It is customary to deep-fry it, the dish gets tender, slightly crispy, has a characteristic rich cherry color. From the point of view of benefits, camel's hump meat belongs to immunostimulants that can suppress tumor processes and prevent endocrine disorders. In addition, it is considered an aphrodisiac that stimulates the erotic mood.

Ingredients

• 1 kilogram of camel hump meat
• 300 milliliters of quality vegetable oil
• salt and ground black pepper
• green lettuce for serving

Directions

1. Rinse the meat, dry with disposable napkins. Cut into cubes no more than 2x2 centimeters in size, spread on a wide dry board so that the pieces dry and warm to room temperature
2. Put a deep heavy frying pan to warm up, pour in oil so that the height of the level is about three centimeters, but no more than ½ the height of the frying pan itself. Be sure to use refined oil with a high smoke point. Watch for fumes during the process and stop cooking if the oil begins to smoke. Cool the pan a little and only then resume cooking.
3. Before frying, salt and pepper the meat, and salt the heated oil with coarse salt. Fry the product in small portions so that the pieces are not tightly in the oil. Use a slotted spoon. Cook for 4-5 minutes, transfer to disposable napkins to absorb excess oil. The salt in the oil will give you a slightly crispy, spicy crust.
4. Serve the camel's hump on a green salad as a snack and a stand-alone meal. In the second case, prepare any preferred side dish
5. The described recipe is recommended if the goal is not only to enjoy a healthy product, but also to taste the authentic taste of camel meat. Otherwise, the workpiece can be lightly marinated, seasoned with your favorite aromatic herbs and garlic.