stuffed camel
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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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yield
80 -100
prep time
8 Hr
cook time
8 Hr
method
Broil
Ingredients For stuffed camel
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1whole camel, medium size
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1whole lamb, medium size
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20whole chickens
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60eggs
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12 kgrice, (24 lbs)
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2 kgpine nuts, (4 lbs)
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2 kgalmonds, (4 lbs)
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1 kgpistachio nuts, (2 lbs)
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110 galwater, or as needed, like i need to state that
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5 Tbspblack pepper
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salt, to as desired
How To Make stuffed camel
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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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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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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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4Broil the camel in an a large oven until golden brown.
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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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6Serve to the entire village (that goes without saying).
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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