Camel ghee, a camel milk product, plays a pivotal role in the diets of rural populations in Middle Eastern, Asian, and African societies, characterized by high temperatures, scarce agricultural areas, and low rainfall. Indeed, camel milk offers a broad spectrum of therapeutic and nutritional features that benefit human health. As a result, camel ghee is becoming a more popular product worldwide because of its nutritional benefits and the variety of intriguing and tasty items it produces. However, its physicochemical properties limit and make its manufacture difficult, influencing its impact on health. Thus, further efforts are still required to build specific production chains, and many challenges have to be overcome, such as the technological protocols standardization and the completeness of the nutritional and chemical information on the final product. Indeed, comprehensive data on the physicochemical properties, processing, functional properties, sensory characteristics, and shelf life of camel ghee are not available yet. In this framework, the present chapter aims to fill this gap, summarizing the camel ghee composition, characterization, preparation methods, functional properties, and applications in various fields, mainly the food sector. Although data on camel ghee are limited, this chapter provides valuable information for new food developers, researchers, and development managers working in all sectors that use milk fats, especially camel milk fat.