Category Archives: Camel

Whole Stuffed Camel

  • 1 medium camel; whole
  • 1 large lamb; whole
  • 20 medium chickens; whole
  • 60 eggs
  • 12 kg rice
  • 2 kg pine nuts
  • 2 kg almonds
  • 1 kg pistachio nuts
  • 110 gallons water
  • 5 lb black pepper
  • salt

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 stuffed chickens.

Add more rice.

Stuff the camel with the stuffed lamb and add 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.

Yield: 80-100 Servings

Baked Camel

  • 1 large camel
  • 2 large sheep
  • 4 large turkeys
  • 20 large carps
  • 200 medium sea-gull eggs
  • 400 large dates
  • banana-leafs

Cook eggs, peel them.

Scale carps. Fill carps with dates and eggs.

Fill turkeys with Carps. Fill sheep with turkeys. Fill camel with sheep. Dig a large mold, give in about 500 kilos of charcoal and light them. Wrap camel in banana-leafs and give into mold.

Cover with earth and bake for two days.

Serve with rice.