Stuffed Camel
Print Recipe
The kind of recipe you don't come across often.
Course
Main Course
Cuisine 
Ingredients
- 1 whole camel medium size
- 1 whole lamb large size
- 20 whole chickens medium size
- 60 eggs
- 12 kg rice
- 2 kg pine nuts
- 2 kg almonds
- 1 kg pistachio nuts
- 400 l water
- 5 tbsp black pepper
- Salt to taste
Instructions
- Skin, trim, and clean the camel, lamb and chickens, and boil until tender. (Be sure the pot is large enough.)
- Cook rice until fluffed.
- Fry nuts until brown, and mix with rice.
- Hard-boil the eggs and peel them.
- Stuff the chickens with eggs and rice. Stuff the lamb with five of the chickens and some rice. Stuff the camel with the lamb and more rice.
- Broil in large oven until brown.
- Spread the remaining mixed rice on a large tray and place the camel on top. Place the remaining stuffed chickens around the camel. Decorate rice with boiled eggs and nuts.