A recipe for jazuriyya [camel meat]. Take choice cuts of jazur [slaughtered camel] and cut it into strips the way you do for dishes of fried meats. Cut liver and hump into finger size strips. Put them in a soapstone pot and add chopped cilantro and onion, black pepper, salt, oil, and two sugar cubes. Light the fire and stir until the meat cooks. Pour on some water…Drizzle it with a small amount of clarified butter and put aside the pot, God willing. If tail fat of a sheep is used in this recipe, substitute one fat tail instead of one camel hump. Serve it, God willing.
-Kitab al-Tabikh, The Book of Cookery: Preparing Salubrious Foods and Delectable Dishes…Told by Cooks Proficient and Wise, Ibn Sayyar al-Warraq, 10th Century
A recipe for sharmoot [dried camel meat]. Not to be confused with sharmoota [a prostitute]. Butcher a camel as close to sundown as possible. Cut the meat into thin strips. Salt as heavily as your limited supply permits. Tie bridles to saddle horns and pull taut, evenly spaced. Hang camel meat over bridle ropes. Leave overnight. Pray that a hot wind blows and a full moon rises. At dawn, God willing, the meat will be thoroughly dried. If so, it will be a miracle and say Alhamdulillah. If not so, eat as much as possible for breakfast after saying Bismillah. In the coming heat, uncured meat will quickly go bad. Ignore the foul odor and continue to eat as long as you can tolerate its putrification. Do not vomit, Insha’Allah.
We followed this recipe to the letter when we had to slaughter a lame camel on the trail. The meat turned bad. Masha’Allah, What God willed.