Stuffed Camel

Stuffed Camel Recipe

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Lee Thayer


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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8 Hr
8 Hr


  • 1
    whole camel, medium size
  • 1
    whole lamb, medium size
  • 20
    whole chickens
  • 60
  • 12 kg
    rice, (24 lbs)
  • 2 kg
    pine nuts, (4 lbs)
  • 2 kg
    almonds, (4 lbs)
  • 1 kg
    pistachio nuts, (2 lbs)
  • 110 gal
    water, or as needed, like i need to state that
  • 5 Tbsp
    black pepper
  • ·
    salt, to as desired

How to Make Stuffed Camel


  1. Skin, 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.)
  2. Cook rice, hard boil the eggs and peel them, fry the all nuts until browned. Mix the nuts with the rice.
  3. Stuff 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.
  4. Broil the camel in an a large oven until golden brown.
  5. Spread 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.
  6. Serve to the entire village (that goes without saying).

Printable Recipe Card

About Stuffed Camel

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: Middle Eastern

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