“Although we drink the milk in the countryside, no one would ever think to make cheese from it,” says Abderrazzak Khoubbane, whose restaurant and dairy near the Morroccan coastal town of Essaouira specialises in camel milk cheese.
“People try it because they want something new. But they come back for it because they can’t get enough.”
In the remote town of Roebourne, Australia (population 1,200), average temperatures are around 40° C/104° F. Becoming involved in the local food scene means being able to hunt and source kangaroo, snakes, Bush turkey, bat, and sea turtle.
At the 33rd annual Camel Wrestling Competition in Selcuk, Turkey, the man behind the grill indicates what happens to the losing camels by slowly drawing his finger across his neck and saying "Bitmiş," which is Turkish for finished.
In this installment of Seriously, Though, Who Is This?, our protagonist approaches chefs with a unique take on the culinary appeal of camel balls.
A jury verdict ordered RJ Reynolds to pay the huge sum — but if history is any indication, the company will end up paying far less.