Camels are more than just a beast of burden in Morocco

We recently went out to dinner to a slick, modern new restaurant called La Villa in the posh Hivernage section of Marrakech, and roasted camel shoulder was one of the items on the menu.  Camel meat was until just 20 years ago or so rather common, and still today you will find it served in many streetside cafes as a kind of meatball or kefta.  It was also originally the meat that was most often used in the Tanjia, that most famous of Marrakech dishes.  Of course, camel is highly evocative of a kind of wild Morocco from the past, but there are many cultures that continue to eat camel on a large scale throughout North Africa and the Middle East.

The healthful properties of camel milk are now well documented, and it is said that camel milk is the best for you there is…The meat too has its health argument, as it is very lean compared to other meats.  Finding camel meat on a restaurant menu, let alone a posh restaurant menu, though, was rather unusual.

The restaurant is a lovely study in whites and other soft tones, and is thoroughly modern in decor.  Finding camel on the menu proved irresistible for two of us.  I had long heard about camel tanjia and had never actually come across it, so here was the chance.  It was a slow-roasted camel shoulder served with a side of white polenta which had been gratineed.  The contrast of safe versus adventurous was a great idea, and the flavours worked beautifully together.

I had expected something gamey, but that is not what this meat tasted like.  The meat had a slightly sweet and nutty flavour to it.  It was neither fatty nor dry, and though it was “long grain” it was not chewy, and was just really very good.  On the basis of how delicious and how unexpected it was, we would wholeheartedly recommend this restaurant…La Villa, Hivernage.