Stuffed Camel, recipe courtesy of Texen-In-Exile
Eastern Trading Establishment
Dammana, Saudi Arabia

1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
12 kilos rice
2 kilos pine nuts
2 kilos almonds
1 kilo pistachio nuts
110 gallons water
5 lbs. black pepper
salt & pepper to taste

Skin, trim and clean camel, lamb and chickens, and boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil and peel eggs.

Stuff chickens with eggs and rice. Stuff the lamb with five chickens and some rice. Stuff the camel with the lamb and more rice. Broil in large oven or near a gas flare until brown. Spread the remaining 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.

Will serve a friendly crowd of 80 - 100.
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10-31-02, 11:26 PM
Sherasi
Sounds Yummy!!!...... where can I find a camel again?

11-05-02, 01:00 PM
Lydia
if they're eating that - they're no friends of mine!! eek

11-05-02, 11:40 PM
stanbee
At first this stuffed camel seemed like a joke.

Some research brings praise for young camel from Aristophanes, Athenian dramatist,5th C BC, declared it fit for royalty.

The hump(s), stomach and feet are esteemed by "conniesewers". No no, no stomach for me! Tripe not.

-"Larousse Gastronomique"( book) 8 recipes.
Escalopes, Pilaf etc.

This message has been edited. Last edited by: DorianGreyed,