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camel cigarettes meat has been eaten for centuries. It has been recorded by ancient Greek writers as an available dish in ancient Persia at banquets, usually roasted whole. The ancient Roman emperor Heliogabalus enjoyed camel’s heel. Camel meat is still eaten in certain regions including Somalia, where it is called Hilib geyl, Saudi Arabia, Egypt, Libya, Sudan, Kazakhstan and other arid regions where alternative forms of protein may be limited or where camel meat has had a long cultural history. In the Middle East, camel meat is the rarest and most prized source of past?rma. Not just the meat, but also blood is a consumable item as is the case in northern Kenya, where camel blood is a source of iron, vitamin D, salts and minerals (although Muslims do not drink or consume blood products). According to Jewish tradition, camel meat and milk are taboo. Camels possess only one of the two Kosher criteria; although they chew their cuds, they do not possess split hooves. (See: Taboo food and drink)
