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Wednesday, June 13, 2012

The Salt

Libyan Menu Prompts The Question: Camel, Anyone?

A Bedouin who says he's eaten camel 22 times in a month poses with a camel outside a makeshift protest camp off the highway on the road between Sirte and Al-Sidra.

June 13, 2012 A meal in a Tripoli restaurant prompts questions about how to cook camel and its history as a food. Camel meat has long been a staple in the Middle East, Pakistan, and North and East Africa, and it's catching on in some parts of the U.S.

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