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Stuffed Camel Recipe

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This recipe for Stuffed Camel, by , is from A Taste of E Commerce SECOND EDITION, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Shirley Yujest
Added: Thursday, August 24, 2006


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 pounds black pepper
Salt to taste

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.

Serves friendly crowd of 80-100.




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