Thursday, September 4, 2008

Stuffed Camel

Stuffed Camel
From: Dottygumdrop
(serves 80-100)

1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
12 kg basmati rice
2 kg pine nuts
2 kg almonds
1 kg pistachio nuts
60 eggs
110 gallons water
2.5 kg black pepper
Salt, to taste

1. Skin, trim and clean the camel (till you get over the hump), lamb and chickens, and boil until tender.
2. Cook the rice until fluffy. Fry the pine nuts, almonds and pistachios until golden and mix with the rice, reserving some nuts for garnish. Hard boil the eggs.
3. Stuff the cook chickens with most of the hard boiled eggs and rice.
4. Stuff the lamb with the chickens and more rice.
5. Stuff the camel with the lamb and more rice.
6. Broil the camel over a large charcoal pit until brown.
7. Spread any remaining rice on a LARGE tray and place the camel on top of the rice. Decorate with any remaining hard boiled eggs and nuts.
8. Eat until you feel sick, then recline on your silken cushions and admire the belly dancers!

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