Tayyibat food guide
Kitchen overview
Slow-cooked camel with rice
Camel meat simmered until tender, served over rice.
Camel meat needs long, gentle cooking.
Tayyibat-compatible editorial recipe
Ingredients are checked against the app's current Tayyibat catalog.
This recipe was developed for the app. It is not presented as an official recipe from an external source.
- Preparation:
- 15 min
- Cooking:
- 150 min
- Total:
- 165 min
- Difficulty:
- Advanced
Times are editorial estimates.
Ingredients
- Camel meat1,200 g
- Basmati, Thai, white or brown rice400 g
- Natural ghee (samna baladi)2 tablespoon
- Natural almonds (fresh green)40 g
- Water (for cooking)
Contains: milk, tree nuts
Based on ingredient names only; always check product labels.
Preparation steps
- Cover the camel meat with water and simmer for 2–2.5 hours until tender, skimming as needed.
- Fry the rice in ghee, add 800 ml of the broth and cook covered for 18 minutes.
- Serve the meat over the rice, with almonds if using.
Serving suggestion: Serve with toasted almonds.
Sources
The catalog describes Al-Tayebaat’s system, not general medical or nutritional consensus. Kitchen guidance is editorial and is not treatment advice.
Al-Tayebaat