Whole Stuffed Camel
Created by Shadows1 on June 9, 2014
- Servings: 100
- Prep Time: 2d
- Cook Time: 2d
- Recipe #12740
Ingredients
- One whole camel, medium size
- One whole lamb, large size
- 20 whole chickens, medium size
- 60 large eggs
- 12 kilos rice
- 2 kilos pine nuts
- 2 kilos almonds
- 1 kilo pistachio nuts
- 110 gallons water
- 5 pounds black pepper
- Salt to taste
How to Make
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Step 1: Skin, trim and clean camel (once you get over the hump), lamb and chicken.
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Step 2: Boil until tender.
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Step 3: Cook rice until fluffy.
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Step 4: Fry nuts until brown and mix with rice.
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Step 5: Hard boil eggs and peel.
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Step 6: Stuff cooked chickens with hard boiled eggs and rice.
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Step 7: Stuff the cooked lamb with stuffed chickens.
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Step 8: Add more rice.
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Step 9: Stuff the camel with the stuffed lamb and add rest of rice.
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Step 10: Broil over large charcoal pit until brown.
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Step 11: Spread any remaining rice on large tray and place camel on top of rice.
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Step 12: Decorate with boiled eggs and nuts.
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Step 13: Serves friendly crowd of 80-100.
Nutritional Facts
- 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