Emirates Palace edible gold burger
My previous experience of camels was limited to a ride around the Pyramids and to a dish served by chef Alain Ducasse at Idam, his restaurant in the Museum of Islamic Art in Doha. There, it's hung for three to four weeks, braised for six days then served with with foie gras, soufflé potatoes and black truffle. At 390 Qatari riyals ($107), it's the most expensive item.
The dish isn't really aimed at locals, who know the prime cut comes from the hump, where more fat means more flavor. The meat of young camels is particularly prized and can be served as a wafer-thin delicacy at weddings.
It's served in a sesame bun with lettuce and tomatoes, rather like a Big Mac, only the cheese is halloumi, not American. The fries are chickpea fritters, and on the side comes a pot of tabbouleh and Arabic pickles.
Chef Carmine Pecoraro says the 200 gram (7 ounce) patty is made with minced leg meat, to which he adds cumin, garlic powder and onion powder before cooking it over a gas-fired charcoal grill.
The burger-with-a-difference is on the menu at the Emirates Palace in Abu Dhabi, where there's no shortage of tourists willing to pay 110 dirhams ($30). The patty is topped with 24 carat gold flakes, fitting for a hotel that makes the Palace of Versailles look minimalist.