Whole Stuffed Camel
Recipe: #12740
June 09, 2014
Categories: Game, Lamb/Mutton, Authentic, Middle Eastern, New Years, Sunday Dinner, Wedding, Non-Dairy, Open Fire, more
"Whole Stuffed CamelIn a cookbook called International Cuisine, presented by California Home Economics Teachers, 1983 (ISBN 0-89626-051-8); Shararazod Eboli Home Economist, Dammam, Saudi Arabia Collected by Bert Christensen Toronto, Ontario Serves a crowd!"
Original is 100 servings
Ingredients
Nutritional
- Serving Size: 1 (4278 g)
- Calories 254
- Total Fat - 17.2 g
- Saturated Fat - 5.3 g
- Cholesterol - 272 mg
- Sodium - 717.4 mg
- Total Carbohydrate - 12.6 g
- Dietary Fiber - 2 g
- Sugars - 1.2 g
- Protein - 14 g
- Calcium - 228.3 mg
- Iron - 4.3 mg
- Vitamin C - 0.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Skin, trim and clean camel (once you get over the hump), lamb and chicken.
Step 2
Boil until tender.
Step 3
Cook rice until fluffy.
Step 4
Fry nuts until brown and mix with rice.
Step 5
Hard boil eggs and peel.
Step 6
Stuff cooked chickens with hard boiled eggs and rice.
Step 7
Stuff the cooked lamb with stuffed chickens.
Step 8
Add more rice.
Step 9
Stuff the camel with the stuffed lamb and add rest of rice.
Step 10
Broil over large charcoal pit until brown.
Step 11
Spread any remaining rice on large tray and place camel on top of rice.
Step 12
Decorate with boiled eggs and nuts.
Step 13
Serves friendly crowd of 80-100.
Tips
No special items needed.
1 Reviews
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