Camel burger (serves 4)

The camel burger has been a bestseller since day one, especially since the butcher revealed his secret ingredient – dried rose petals from the Dades Valley – that turns the patties into a powerful aphrodisiac.

All who eat it, he told me, would be touched by love. Of course, if your local butcher can’t get their hands on a juicy piece of camel steak, you could always substitute beef.

1. Put the lot through a food processor on pulse (don’t make it too mushy), knead together and shape into 4 patties, cover and chill well before cooking (it helps the meat to bind together)
2. Fry on a dry pan or skillet for 4 minutes either side or to your preferred level of doneness
3. Serve on a toasted sesame bun with Taza ketchup and all the trimmings: a slice of cheese added to the patty just before the end of cooking time, slices of tomato and onion rings

• 1 kg camel meat, minced
• 1 tbsp camel hump, or butter
• (optional)
• 4 tbsp red onions, chopped
• 6 garlic cloves, crushed
• 2 tbsp coriander, chopped
• 2 tbsp parsley, chopped
• 2 tbsp mint, chopped
• 2 tbsp dried rose petals
• 2 tsp ground cumin
• 2 tsp red paprika
• 1 tsp cloves, crushed
• juice of lemon
• salt and pepper

Taza ketchup

• 5–6 ripe tomatoes, roughly
• chopped
• 4 tsp ground cinnamon
• 4 tsp honey
• olive oil
• salt and pepper

1. Blend the tomatoes in a processor until fairly smooth then gently sauté in a little olive oil for 5 minutes
2. Add the cinnamon and sugar, season and simmer until the sauce is thick and glossy (about 10 minutes)