It has always been associated with the world’s minds that "foul and falafel" is one of the popular foods that are popular in Egypt, and it may not have occurred to anyone that some areas in Egypt offer camel meat as a unique breakfast meal.

Here is the Mansouriya canal in the Kerdasa center of the Giza governorate, whose people work in handicrafts and crafts, but it is unique in providing popular meals made of camel liver, so that the village has become the destination for people to eat a hearty breakfast.

“Liver, heart, kidneys, oil, hot pepper, tomatoes and spices.” These ingredients are mixed in front of customers in a large concave bowl, which is placed on the fire for a period not exceeding two minutes until it is completely cooked, and this includes turning them over with a large strainer by the seller who sits in front of the customer until the food is done.

Preparing a fresh camel liver meal in front of customers (the island)

Creamy breakfast and steel stomach

Some people may think that eating a meat breakfast requires a steel stomach, but the reality is not that, especially for the people of Kerdasa, who have been accustomed to this for years, according to Muhammad Abdel Fattah, the owner of a camel liver restaurant, he spoke to Al-Jazeera Net.

He added that eating camel liver for breakfast gained its fame in Kerdasa, so that citizens came to it from various regions of Cairo and other governorates, such as Menoufia and others, to buy camel meat and eat camel liver after Kerdasa became an icon at the level of the Republic in providing this meal, according to his words.

Some people may think that camel liver is a heavy and heavy meal on the stomach, but Abdel Fattah asserts that it is generally good for the heart and blood and for health in general.

The camel liver meal is prepared for each customer separately (Al-Jazeera)

But he pointed out that it is difficult to eat the camel liver meal alone, so the salad is added that facilitate the digestion process and give it a wonderful taste.

The liver is usually mixed with parts of the camel's heart, which is justified by Abdel-Fattah that it is necessary in order for the taste of the liver to appear and not to be heavy on the stomach, indicating that - in contrast to the types of meat - the meal must be served fresh, as it spoils if it is saved for the next day.

It is noticeable that many restaurants selling camel liver are witnessing a turnout from the morning period, but work may end early immediately after 12 noon, and Abdel Fattah explained that the work of camel liver restaurants starts from six in the morning, which is the time for slaughtering camel carcasses, cutting their meat and preparing fresh liver He sells it in his restaurant, confirming that customers start arriving at seven in the morning to eat fresh liver.

Camel liver is a popular hearty meal that sellers believe in its health benefits (Al-Jazeera)

A traditional meal

Perhaps the most prominent thing that makes camel meat in Kerdasa a basic meal that is eaten for breakfast, lunch and dinner is raising camels on farms there since ancient times, as Kerdasa was a desert environment in the past, before modern lifestyle and agricultural activity entered it. What is combined with its proximity to the pyramids of Giza, where people get used to using camels, as well as its proximity to the camel market in the village of Burqash, which is located on Mansouriya Road, so that eating liver has turned into a popular dish for nearly 100 years, which is confirmed by Mustafa - who is the owner of the Kabd restaurant Another camel, Kerdasa - who has been cooking camel liver for nearly 11 years.

Mustafa pointed out that there are differences between camel liver and calf liver, as camel liver is crunchy while "ajali" is thin, and camel liver is characterized by being quick and easy to cook, not exceeding a minute until it is cooked and ready to eat, pointing out that the liver must be eaten hot On the saj, so that it does not lose its taste, indicating that there are people who like to eat camel liver on dishes, but the taste differs when doing so.

What is striking about the matter is that there is a decrease in the number of customers arriving to eat this breakfast, which is justified by the Egyptian citizen Izzat by the high price of camel liver, whose price per kilogram reaches 240 pounds, and this also comes in light of the Corona virus that affected customers' activity inside restaurants.