Meat
Fat
Camel fat—especially from the hump and subcutaneous layers—renders into a pale cooking fat with a mild, slightly sweet aroma used across camel cultures for frying, confit-style braises, and pastry. It is softer than tallow when warm and stores well once clarified and kept cool. Render gently so solids brown without scorching, then strain. Use to baste lean camel steaks, enrich couscous-style dishes, or replace other animal fats in traditional recipes. Fresh fat should smell clean; rancid fat is bitter and must be discarded.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 72.9 g
- Saturated Fat 58.2 g
- Trans Fat 0.2 g
- Monounsaturated Fat 12.5 g
- Polyunsaturated Fat 2.29 g
- Cholesterol 79.9 mg
- Sodium 61.3 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 3.1 g
- Water 15.9 g
- Energy 669 kcal
- Water 15.9 g
- Protein 3.1 g
- Fat 72.9 g
- Saturated Fat 58.2 g
- Monounsaturated Fat 12.5 g
- Polyunsaturated Fat 2.29 g
- Omega-3 0.22 g
- Trans Fat 0.2 g
- Vitamins 37.3 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.58 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 7.8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.4 µg
- Minerals 323 mg
- Major Minerals 321 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 79.9 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.58 · vitamin-b5-pantothenic-acid: 0.6 · vitamin-b6: 0.4 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 7.8 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.4 ·
Minerals
Rendered or depot fat is nearly pure lipid energy with negligible carbohydrate.
History
Desert cooks prized rendered camel fat as a scarce, high-energy kitchen staple.
Maghrebi kitchens used camel fat for festive frying and bread enrichment.
Specialty producers bottled clarified camel fat for diaspora and novelty markets.