Cooking a whole camel under the ground, also known as “Khareef” or “Haarith,” is a traditional method in some Middle Eastern cultures, especially during special occasions or celebrations. It involves a process of slow cooking the camel meat in an underground pit, resulting in a flavorful and tender dish. Here’s a basic recipe for cooking whole camel meat underground using coal:

Ingredients:

• Whole camel (size will depend on the number of guests and the occasion)
• Large quantity of coal
• Rocks or bricks
• Banana leaves or burlap sacks
• Spices and seasonings of choice (salt, pepper, cumin, coriander, garlic, etc.)
• Vegetables for stuffing (optional)

Instructions:

Preparation of the Pit:

• Choose a location outdoors where you can dig a large pit. The size of the pit will depend on the size of the camel. It should be deep and wide enough to accommodate the entire camel.
• Line the pit with rocks or bricks to retain heat.

Lighting the Fire:

• Fill the pit with a large quantity of coal and light it. Allow the coal to burn until you have a bed of hot embers.

Seasoning the Camel:

• While the fire is burning, season the whole camel inside and out with a mixture of your preferred spices and seasonings. Traditional Middle Eastern spices like cumin, coriander, garlic, salt, and pepper work well.

Stuffing (Optional):

• If desired, stuff the camel cavity with vegetables or other ingredients of your choice. This can add flavor to the meat.

Wrapping the Camel:

• Wrap the seasoned and stuffed camel in banana leaves or burlap sacks. This helps to keep the moisture in and adds an additional layer of flavor.

Placing the Camel in the Pit:

• Once the coal has turned into hot embers, place the wrapped camel into the pit.

Covering the Camel:

• Cover the camel completely with additional banana leaves or burlap sacks to create a seal.

Covering the Pit:

• Place a layer of sand or dirt over the covered camel to seal the pit and trap the heat.

Slow Cooking:

• Allow the camel to slow-cook in the underground pit for an extended period, typically 24 to 48 hours. The cooking time will vary based on the size of the camel.

Unveiling the Camel:

• After the designated cooking time, carefully uncover the pit and unveil the whole cooked camel.

Serving:

• Serve the camel meat alongside traditional Middle Eastern accompaniments such as rice, flatbreads, and various sauces.

Please note that this is a traditional and ceremonial method of cooking that involves significant preparation and time. Additionally, local regulations and cultural practices may vary, so it’s essential to ensure that you are adhering to appropriate guidelines and respecting cultural norms if attempting this cooking method.