If you’ve ever been curious about trying something truly special, this Whole Stuffed Camel Recipe is one of the most famous traditional Arabic dishes in the world. People often call it one of the world’s largest dishes because it is usually made for big celebrations.
I’ve always been fascinated by old Arabic cooking traditions, especially dishes that take lots of time and patience. When I learned that camel meat becomes soft only after long, slow cooking, I really wanted to try making a homemade version. So here it is, my simple, friendly, easy-to-follow approach.
In this post, I’m sharing a homemade version that uses the same classic flavors, gentle spices, and the cozy softness of Ais Abyad rice. It feels big and bold, but it’s actually very doable in a home kitchen.
Why You’ll Love Stuffed Camel
Camel meat has a deep flavor that feels rich and warm. When steamed for many hours, it becomes soft and tender, almost like slow-cooked beef but with a unique taste of its own.
The spices are very light, so the natural flavor of the camel shines. The cinnamon, pepper, and salt give it a gentle warmth, and the dry lemon adds a mild tang. The long steam makes the meat juicy and easy to pull apart.
The Ais Abyad rice brings a clean, simple balance. When you drizzle the natural camel oil over the top, everything tastes richer, smoother, and more comforting.
Ingredients Required for Whole Stuffed Camel Recipe
Before you start, make sure you have all the following ingredients listed below for this Whole Stuffed Camel Recipe
For the Camel Meat
- Camel meat, large chunks – as needed
- Salt – to taste
- Black pepper powder – to taste
- Cinnamon powder – ½ tsp
- Dry lemon (loomi) – optional
- Water – for steaming
For Ais Abyad (White Rice)
- Basmati rice – 2 cups
- Water – as needed
- Salt – to taste
- A little oil or ghee
For Garnish
- Oil or fat collected from the steamed camel
Kitchen Equipment Needed
- Deep steamer
- Large mixing bowl
- Sharp knife
- Cutting board
- Rice pot
- Large serving platter
- Strainer
- Tongs
Prep time: 20 minutes
Cook time: 8 hours
How To Make Homemade Whole Stuffed Camel Recipe
Just follow these easy steps to make your own Whole Stuffed Camel at home
1. Prepare the Camel Meat
Cut the camel meat into medium or large pieces. Wash it very well and let the extra water drain.
2. Season the Meat
Rub the meat with salt, black pepper, and cinnamon. Make sure every piece is fully coated.
3. Steam the Camel
Add the meat to the steamer. Add dry lemon if you want. Steam at 200°C for 8 hours.
4. Check As It Steams
Look in sometimes to see if it is softening. Add a little water if needed.
5. Collect Broth and Oil
After around 3 hours, collect the broth and the natural fat. Save both.
6. Continue Steaming
Keep steaming until the camel meat becomes very soft and tender.
7. Cook the Ais Abyad
Wash the rice. Boil water with salt and a little oil or ghee. Add rice and cook until fluffy. You can add camel broth for more flavor.
8. Final Plating
Spread rice on a platter. Place the steamed camel meat on top. Drizzle the camel oil over the dish.
How to Store Whole Stuffed Camel Properly?
Store leftover camel meat and rice in airtight containers in the fridge for up to 3 days. Reheat slowly on low heat so the meat stays soft. Add a splash of broth or water if it feels dry. You can freeze the camel meat for up to 2 months, but rice is best made fresh.
What to Pair and Serve with Whole Stuffed Camel
1. Serve with Ais Abyad rice
We love layering the tender camel meat on fluffy white rice. It soaks up all the natural juices, making each bite flavorful.
2. Pair with roasted vegetables
Roasted carrots, zucchini, and bell peppers go so well. We often drizzle a little of the camel broth over the veggies too.
3. Add a side of flatbread
Warm Arabic flatbread is perfect for scooping up the meat and rice. It feels festive and authentic.
4. Top with caramelized onions
Caramelized onions add sweetness that balances the mild spices. We usually sprinkle them on top right before serving.
5. Serve with a fresh salad
A light cucumber and tomato salad gives a fresh crunch alongside the rich meat. We like adding a little lemon juice for zing.
6. Drizzle with yogurt sauce
Plain yogurt with a touch of garlic or herbs adds creaminess. It’s a personal favorite when we want a cooling contrast.
7. Pair with Chad’s Smoked Gouda Dip Recipe
We sometimes serve small bowls of Chad’s Smoked Gouda Dip Recipe on the side. The smoky, cheesy dip makes the meal feel extra special.
8. Add pickled vegetables
Pickled carrots, turnips, or cucumbers bring a tangy note that cuts through the richness of the meat.
9. Serve with nuts and raisins
We love sprinkling roasted almonds or golden raisins over the rice. It adds texture and a subtle sweetness.
10. Make it a festive platter
For celebrations, we arrange the meat, rice, and all sides on a large platter. It looks beautiful and everyone can serve themselves family-style.
My Personal Experience With this Recipe and Some Tips
I tried this Whole Stuffed Camel Recipe last weekend, and wow! The meat was so soft and juicy after slow steaming. The rice soaked up the flavors perfectly. My family couldn’t stop eating, and it felt like a real celebration in our kitchen. Everyone loved it!
Simple Tips
1. Cut the camel meat into even pieces so it cooks evenly.
2. Wash the meat well to remove any extra water or grit.
3. Steam slowly – patience makes the meat soft and tender.
4. Save the natural camel fat – it adds amazing flavor on top.
5. Check occasionally and add a little water if the meat looks dry.
6. Use camel broth to cook the rice for extra taste.
FAQs on Whole Stuffed Camel Recipe
Here are some common questions I’ve got you covered about the Whole Stuffed Camel Recipe.
1. What is a stuffed camel?
From our experience, a stuffed camel is a large camel prepared with rice, spices, and sometimes other meats or vegetables. It’s a traditional Arabic-style dish made for big celebrations. The camel meat is slow-cooked until tender and served with fluffy Ais Abyad rice.
2. What is the best way to cook camel?
We’ve found that steaming or slow roasting is the key. Camel meat is tough, so low and slow cooking – like 8 hours of gentle steaming – makes it soft, juicy, and flavorful.
3. Are Dubai people eating camel meat?
Yes! We’ve tried it ourselves, and camel meat is part of traditional Emirati cuisine. It’s commonly enjoyed during festivals, weddings, and large family gatherings in Dubai and other Gulf countries.
4. Is camel meat healthier than beef?
In our experience, yes. Camel meat is lower in fat and cholesterol than beef, and it’s high in protein. It’s a lean and nutritious alternative while still tasting rich and meaty.
5. Can I make this recipe at home?
Absolutely. We made a homemade version of the Whole Stuffed Camel Recipe. It’s time-consuming but very doable, and you get all the flavors without going to a restaurant.
6. How do I make the rice flavorful?
We usually cook Ais Abyad rice with a little camel broth or seasoned water. It absorbs the flavor of the meat, which makes it soft, fragrant, and perfect for serving with the camel.
7. Can I use spices differently?
Yes, we sometimes add mild spices like cardamom or a small cinnamon stick. Keep it light so the camel meat flavor still shines.
8. How do I collect the natural oil from the camel?
While steaming, fat naturally releases from the meat. We pour it off carefully after a few hours and drizzle it over the rice and meat at the end for extra aroma and shine.
9. Can this dish feed a large group?
Definitely. In our experience, this is one of the world’s largest dishes! Even a smaller homemade version can feed 8–12 people comfortably.
10. What is the texture of steamed camel meat?
After slow steaming, the meat is very tender, juicy, and easy to pull apart. The texture is soft, rich, and melts in your mouth – perfect when paired with Ais Abyad rice.
This Whole Stuffed Camel Recipe is a beautiful mix of tradition, warmth, and slow cooking. The tender meat and soft rice make every bite comforting. If you want to try a bold and amazing dish at home, this is the perfect place to start. Give it a try and let me know how it goes in your kitchen!
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