 It has been recorded by ancient Greek writers as an available dish at banquets in ancient Persia, usually roasted whole.The Roman emperor Heliogabalus enjoyed camel's heel.Camel meat is mainly eaten in certain regions, including Eritrea, Somalia, Djibouti, Saudi Arabia, Egypt, Syria, Libya, Sudan, Ethiopia, Kazakhstan, and other arid regions where alternative forms of protein may be limited or where camel meat has had a long cultural history.