Stuffed Camel

Ingredients

1 medium whole camel
20 mediums whole chickens
60 eggs
1 kilogram pistachio nuts
110 gallons water
5 pounds black pepper
Salt to taste

Preparation

1
Skin, trim and clean camel (once you get over the hump), lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts.
.

About

From International Cuisine, presented by California Home Economics Teachers, 1983

Yield:

6.0 servings

Added:

Thursday, December 3, 2009 - 2:37am

Creator:

Related Cooking Videos