🍖 Camel haneeth

Name: Camel haneeth
Total time: 300 min
Yield: 6
Cuisine: Saudi Arabia · Arabian Peninsula
Ingredients: 1.5 kg young camel meat on the bone, in large pieces; 500 g basmati rice; 2 onions, sliced; 2 tsp ground cumin; 1 tsp ground cardamom; 1 tsp ground turmeric; 2 tbsp vegetable oil; Salt and black pepper

Origin: Saudi Arabia · Arabian Peninsula

744kcal

per serving · 400 g

186kcal

per 100 g

52 gProtein13 g / 100 g

24 gFat6 g / 100 g

80 gCarbs20 g / 100 g

Hashi haneeth is young camel meat slow-roasted until it falls off the bone, then served over a bed of spiced rice. The meat is rubbed with cumin, cardamom and turmeric, and the long, gentle cooking makes it tender with a light smoky edge. It is brought to the table on a large shared platter, the meat piled over rice cooked with onion and the roasting juices.

Diets

✓

No porkfor halal, the meat must be halal-slaughtered

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

High protein13 g protein per 100 g — 28% of the calories

Not vegetarianbecause of: camel meat

Not veganbecause of: camel meat

Not keto20 g carbs per 100 g

Allergens

None of the 14 major allergens in a typical recipe.

What it is made of

camel meatricecumincardamomturmericonion

Recipe

6 servings300 min

Ingredients

1.5 kg young camel meat on the bone, in large pieces
500 g basmati rice
2 onions, sliced
2 tsp ground cumin
1 tsp ground cardamom
1 tsp ground turmeric
2 tbsp vegetable oil
Salt and black pepper

Method

Rub the meat with cumin, cardamom, turmeric, salt and pepper and leave for at least 1 hour.
Wrap the meat tightly in foil and roast at 150 °C for about 4 hours, until very tender. Save the juices.
Rinse and soak the rice for 30 minutes. Fry the onion in oil until golden.
Add the rice, the meat juices and water to cover by 2 cm, season, cover and cook on low heat for 20 minutes.
Open the foil and roast the meat at 220 °C for 10–15 minutes to brown it. Serve the meat on top of the rice.

How to make it lighter

Most of the calories come from the rice: take half a portion of rice and add a large salad of tomato, cucumber and onion.
Skim the fat from the roasting juices before you cook the rice in them.
Cook the onion in 1 tbsp of oil instead of 2 — 1 tbsp oil ≈ 120 kcal.

History

Haneeth is a traditional slow-roasting method associated with Yemen and southwestern Saudi Arabia, where meat was cooked in a sealed pit or clay oven. Using hashi, the meat of a young camel, is a festive variation popular in Saudi Arabia and other parts of the Gulf, especially for weddings and large gatherings.

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Similar dishes

Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →