250 g of cleaned camel meat
1 medium onion (100 g), finely chopped
2 soup spoons of olive oil
2 medium tomatoes (240 g), peeled and seeded, finely chopped
2 soup spoons of chopped fresh coriander
2 soup spoons of salt or to taste
2 pitted red peppercorns
3 soup spoons of butter
3 soup spoons of wheat flour
1 cup of milk (240 ml)
5 egg yolks
6 whites
250 g of cleaned camel meat
1 medium onion (100 g), finely chopped
2 soup spoons of olive oil
2 medium tomatoes (240 g), peeled and seeded, finely chopped
2 soup spoons of chopped fresh coriander
2 soup spoons of salt or to taste
2 pitted red peppercorns
3 soup spoons of butter
3 soup spoons of wheat flour
1 cup of milk (240 ml)
5 egg yolks
6 whites
Chop the camel meat and reserve
In a medium pan, sauté the onion in olive oil over low heat until transparent
Add the tomatoes and coriander
Cover the pan and cook over high heat until boiling
Reduce the heat, cover, and cook until the tomatoes are tender (about 10 minutes)
Add the camel meat, increase the heat to high, and cook, stirring occasionally, until most of the liquid has evaporated (about 3 minutes)
Season with half the salt and pepper
Remove from heat and let cool
In another medium pan, melt the butter over high heat
Add the wheat flour, reduce the heat, and stir for about 2 minutes
Gradually add the milk while stirring constantly until a thick and smooth sauce forms (about 7 minutes)
Remove from heat, add the remaining salt and pepper, and let cool for 5 minutes
Add the egg yolks one at a time, stirring well after each addition
Heat over low again, stirring vigorously with a wooden spoon, until thickened and detached from the pan bottom
Clean the sides of the pan with a spatula
Let cool in a large bowl covered with plastic wrap for 20 minutes
Preheat oven to 180°C (medium)
Combine the cream with the camel mixture
Stir well and reserve
In a blender, beat the egg whites until stiff peaks form
Pour over the cream and stir delicately with a spatula
Place in an ungreased refrigerator dish, 17 cm diameter, by 9 cm height, and bake at preheated oven for about 30 minutes
255 calories per serving
