Camel meat has been eaten for centuries. 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. Camel blood is also consumable, as is the case among pastoralists in northern Kenya, where camel blood is drunk with milk and acts as a key source of iron, vitamin D, salts and minerals.