stuffed camel
For some humor, or for people that want to get creative if they have a camel laying round. Ever heard of a lamb in a pig in cow and roasted? This is the Arabic version, and both are very real. From the size and logistics of this, this is very rarely prepared, not to mention you need a ginormous pot and oven. (Prep and cook times are estimates.)
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prep time
8 Hr
cook time
8 Hr
method
Broil
yield
80-100 serving(s)
Ingredients
- 1 - whole camel, medium size
- 1 - whole lamb, medium size
- 20 - whole chickens
- 60 - eggs
- 12 kilograms rice, (24 lbs)
- 2 kilograms pine nuts, (4 lbs)
- 2 kilograms almonds, (4 lbs)
- 1 kilogram pistachio nuts, (2 lbs)
- 110 gallons water, or as needed, like i need to state that
- 5 tablespoons black pepper
- - salt, to as desired
How To Make stuffed camel
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Step 1Skin, trim, and clean the camel, lamb, and chickens. Boil all until tender. Work in batches (I don't think I really need to mention that.)
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Step 2Cook rice, hard boil the eggs and peel them, fry the all nuts until browned. Mix the nuts with the rice.
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Step 3Stuff the chickens with eggs and rice mixture. Stuff the lamb with five chickens and some rice. Now stuff the camel with the lamb and some rice.
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Step 4Broil the camel in an a large oven until golden brown.
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Step 5Spread the remaining rice on a large tray and place the camel on top. Place the remaining chickens around the camel also on the rice. Garnish the rice with the remaining eggs.
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Step 6Serve to the entire village (that goes without saying).
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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