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Roasted Camel and Antelope Feast
Appetizer: Camel Hump Pâté
A delicate spread made from the succulent hump of a roasted camel.
Served with crispy pita chips and a drizzle of aged balsamic reduction.
Main Course: Antelope Roulade
Thinly sliced antelope loin, marinated in juniper berries and rosemary.
Rolled and stuffed with wild mushroom duxelles and roasted garlic.
Slow-cooked to perfection, served with a red wine reduction.
Side Dish: Camel-Stuffed Grape Leaves
Tender grape leaves wrapped around spiced camel meat, pine nuts, and currants.
Steamed until fragrant and served with a tangy yogurt dipping sauce.
Vegetable Medley: Roasted Antelope Carrots and Camel Cauliflower
Antelope carrots glazed with honey and thyme, caramelized to sweetness.
Camel cauliflower florets tossed in za’atar and roasted until golden brown.
Dessert: Antelope Baklava
Layers of flaky phyllo pastry filled with ground antelope meat, pistachios, and cinnamon.
Drizzled with a honey-rosewater syrup and sprinkled with edible gold dust.