Camel burgers should be your next NJ food adventure. Yes, it is.


What comes to mind when you think of camels? Perhaps an image of the Sahara Desert, humble animals traveling in caravans, their shadows stretching long over the amber sand. A majestic palm-lined oasis may be beckoning on the horizon.

Bustling Route 46 in Pine Brook and the sandwich shop next door to Pizza Hut are hard to imagine.

But at Babbit’s Sandwiches and Grill, Robert Tabeek serves up camel burgers that you really want.

“I was raised by a Syrian father, but that’s not why I sell camel burgers,” Tabiq told NJ Advance Media. We want our customers to try our exotic, home-made dishes.We bake burgers in-house.”

Tabeek offers the Camel Burger for a special $14 price, and has been offering it occasionally since opening his casual Morris County shop last October. He gets his camels and other wild meats from a local New Jersey food distributor that specializes in exotic meats. He also sells elk, kangaroos and bison.

“People love to be adventurous and try new things. Every time I make another piece of meat, it’s sold out,” said Tubeek, pulling out a stack of what looked like regular hamburger patties from the refrigerator. .

Concerned, I watched Tabik grill a camel burger with onions, top it with fontina cheese, and serve it on a Portuguese roll. I grew up in Damascus, Syria, so of course I’m familiar with camel meat, right?

Wrong. The first camel I saw was at the Knoxville Zoo in Tennessee. Camel meat is certainly more commonly eaten in parts of the Middle East, Africa and Australia than in North America. Some people roast the hump, which is the soft part.

Camel special!

Robert Tabik doesn’t shy away from crazy meat.Karim Shamshi Basha

When Mr. Tabik hands over the plate sandwich, it looks like a normal burger. When I sniffed it, it smelled like a normal hamburger again. Then I took a bite.

The meat, a combination of hump and thin legs, was tender and juicy like a hamburger. However, the texture was that of a medium-rare fillet, and the flavor was rich and clean, not as animalistic as I thought it would be. The only thing I could compare to was the (very expensive) wagyu beef I had tasted a few years ago.

The seasoning was simple salt, but the grilled skin was crispy and fragrant, and you could feel the flavor of multiple herbs and spices.

The grilled onions with fontina cheese enhanced the overall flavor but didn’t take it away from the burger.

On your next visit, you might try Tabeek’s other favorites, such as chicken cutlets with Münster cheese and lemon aioli, or cheesesteak with caramelized onions, mushrooms, garlic and provolone cheese.

But let’s go back to camels. Camels can also be found at a handful of other New Jersey eateries. Jersey City’s Mu’s Dark Side may be best known. It’s a very rewarding payoff for my daring lunch stop and should be added to any intrepid New Jersey foodie’s shortlist for a new culinary journey, regardless of where they grew up.

To contact Karim Shamshi Basha: [email protected]follow him on twitter @njdotcom_foodie. seek NJ.com on Facebook.





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