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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Stuffed Camel Recipe

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This recipe for Stuffed Camel is from Treasures from the Galley, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 whole camel, medium size
1 whole lamb, large
20 whole chickens, medium
60 eggs
12 K (26.4 lb.) rice
2 K pine nuts
2 K almonds
1 K pistachio nuts
110 gal. of water
5 tbsp. black pepper
salt to taste
Directions:
Directions:
Skin, trim and clean the camel, the lamb and chickens. Boil until tender.
Cook rice until fluffed. Fry nuts until brown and mix with the rice. Hard boil and peel eggs. Stuff chickens with eggs and rice, then stuff the lamb with five of the chickens and some rice. Stuff the camel with the lamb and more rice. Broil in a large enough oven (this is important), 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 the rice with remaining boiled eggs and nuts. This will serve 80-100 people.
Personal Notes:
Personal Notes:
Copied from the Mississippi Homemaker, which stated, according to the informant, is a genuine recipe used in Saudi Arabia.

 

 

 

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