Recipe Detail

Stuffed Camel

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Number of Servings:


  1. 1 - Whole Camel (Medium)
  2. 1 - Whole Lamb (Large)
  3. 20 - Whole Chickens (Medium)
  4. 60 - Eggs
  5. 12 kilograms - Rice
  6. - Salt to taste
  7. 2 kilograms - Pine Nuts
  8. 2 kilograms - Almonds
  9. 1 kilograms - Pistachios
  10. 110 gallons - Water
  11. 5 pounds - Black Pepper


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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