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STUFFED CAMEL Recipe

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This recipe for STUFFED CAMEL is from The Byron Family Cookbook Project, 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 size)
20 whole chickens (medium size)
60 eggs
12 kilos rice (there are 2.2 lbs. in a kilogram)
2 kilos pine nuts
2 kilos almonds
1 kilo pistachios
Oil
5 lbs. black pepper
Salt to taste
Directions:
Directions:
Skin, clean and trim camel, lamb and chickens. Cook each in
water to cover until tender. Meanwhile, hard cook and peel
the eggs. Cook the rice until fluffy. Fry the nuts in oil
until brown and mix with rice. Stuff the chickens with half
the eggs and the rice and nut mixture. Stuff lamb with 5
chickens and some more rice mixture. Stuff the camel with
the lamb and more rice mixture. Boil camel in large oven or
near a gas flame until brown. Spread the remaining rice and
nut mixture on a tray and place camel on top. Place remaining
stuffed chickens around the camel. Decorate with remaining
boiled eggs. Makes 200 servings.

Cost: Check your local camel dealer.
Preparation Time:
Preparation Time:
As long as it takes to catch a camel.

 

 

 

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