Stuffed Camel
By: Helen Pitlick
Published: Thursday, December 3, 2009 - 2:37am

Ingredients




1 medium whole camel
1 whole large lamb
20 mediums whole chickens
60 eggs
12 kilograms rice
2 kilograms pine nuts
2 kilograms almonds
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