Davidsbeenhere's video: Cooking SOUTH OMANI BBQ on ROCKS - Camel Meat Organs in Salalah Oman

🇴🇲OMAN TRAVEL: https://www.instagram.com/officialomantravels 🇴🇲KHALID: https://www.instagram.com/salalah_fast_tour 🌎 MY TRAVEL/FOOD BLOG: https://davidsbeenhere.com/ With another day in southern Oman ahead of me, I headed out to see how traditional southern Omani food is cooked! Let’s check it out! Here in southern Oman, they start preparing lunch at 8:30 in the morning. My guide Khalid from Salalah Fast Tour and I watched as they unloaded big pieces of camel from a truck. 👕 DAVID’S BEEN HERE MERCH: https://teespring.com/stores/davids-been-here They had a huge, dismembered camel carcass, including the leg, shoulder, ribs, and liver. These camels are bred specifically for their meat, as opposed to others bred for racing, beauty pageants, or milk. They cook their meat on large grills with gas underneath. The grill is filled with rocks and the meat is put on top of them. They change the rocks every day. I loved the variety of parts they were cooking. They had lamb stomach, head, ribs, leg, and organs wrapped in intestines, similar to dishes I’ve had in Greece and Turkey. They were also cooking lamb. Next, I tried some of the stomach wrapped in intestines (NAME - 6:01) and some tea while they butchered the lamb nearby. It had a very iron-rich flavor and was super fresh! In the kitchen, they made some zarubian rice topped with a reddish gravy. They also had some mishkak and served me a stuffed stomach with bread. It cooks for an hour and is stuffed with other organs, including brain, kidneys, liver, and heart. We opened it up to reveal the innards inside. It went well with the light pita. It was exotic but I really enjoyed how tasty, earthy, and fatty it was. It was absolutely delicious, even with just salt and no spices on it! We bought some camel meat for dinner later. They hang up strips of the camel meat on a rack to dry. It’s just sun-dried! After checking out the spacious dining hall, which had traditional seating and high ceilings, I went back to the kitchen to see them cooking a curry with camel, tomatoes, onions, and spices. I tried a hot green chili before the cook added them to the curry. Then, he prepared another fish dish where the fish cooks in its own broth. He removes the fish from the broth and adds rice to the broth. Once the rice soaks up the broth, they add the fish back to it along with tomatoes, bell peppers, chilies, and lemon! There were several rice dishes being made, as well as a spicy camel in gravy, which would cook for one hour. Then, we had our main feast: camel meat with four different rices; arugula; onions; dates; and camel and mutton mishkak. The camel was tender and not spicy. It was dense and tasty and had a heavenly smoky flavor. The camel mishkak was also smoky and lean but flavorful. I really enjoyed the combination of rices with the camel gravy. The camel stock was fantastic! The dates were very nice and sweet, and provided a nice contrast to the salty and gamy meat. I also really liked the lamb! What an incredible traditional southern Omani barbecue experience! Where have you been? Subscribe Here! http://bit.ly/DavidsbeenhereSub Top videos! http://bit.ly/DavidsbeenhereTopVideos Follow Me: + INSTAGRAM ► https://instagram.com/davidsbeenhere + FACEBOOK ► https://www.facebook.com/davidsbeenhere + TWITTER ► https://twitter.com/davidsbeenhere + MY BLOG! ► http://davidsbeenhere.com/ Contact Me: +BUSINESS EMAIL ► david@godandbeauty.com About Me: My name is David Hoffmann. Since starting David’s Been Here in 2008, I have traveled to over 1,300 destinations in 88 countries to experience out and document unique cultures on my YouTube channels, travel blog, and social media sites. I focus mostly on cuisine, culture, and historical sites, but my passion is food! I love to experience and showcase the different flavors each destination has to offer, from casual street food to gourmet restaurant dining. Where have you been? P.S. Thank you for watching my videos and subscribing!