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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 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

    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

    Main Ingredient:


    Category:  Main Dish

    Cuisine:  American

    Prep Time: 2 hour(s)
    Cook Time: 10 hour(s)

    Posted By:


    Posted On:

    December 13, 2020

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