- 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
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