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Stuffed Camel
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Brief Description
From the same Home Economics Teacher's cookbook that Nidow came from, here's a recipe I never tried, and also never forgot. This recipe is from Dammam, Saudi Arabia. Cook and prep times were estimated as they were not listed
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Main Ingredient
Camel
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Category: Main Dish
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Cuisine: American
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Prep Time: 120 min(s)
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Cook Time: 600 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: ArmandAndYvette
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Posted On: Dec 13, 2020
Number of Servings:
Ingredients:
- 1 - Whole Camel (Medium)
- 1 - Whole Lamb (Large)
- 20 - Whole Chickens (Medium)
- 60 - Eggs
- 12 kilograms - Rice
- - Salt to taste
- 2 kilograms - Pine Nuts
- 2 kilograms - Almonds
- 1 kilograms - Pistachios
- 110 gallons - Water
- 5 pounds - Black Pepper
Directions:
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 the stuffed chickens. Add more rice.
Stuff the camel with the stuffed lamb and add the 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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