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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (4517g) Recipe makes 100 servings The following items or measurements are not included below: camel 1 whole lamb |
||
| Calories 1239 | ||
| Calories from Fat 547 | (44%) | |
| Amount Per Serving | %DV | |
| Total Fat 60.8g | 93% | |
| Saturated Fat 11.6g | 58% | |
| Monounsaturated Fat 25.9g | ||
| Polyunsaturated Fat 17.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 264mg | 88% | |
| Sodium 332mg | 13% | |
| Potassium 1148mg | 32% | |
| Total Carbohydrate 119.4g | 39% | |
| Dietary Fiber 11.8g | 47% | |
| Sugars 2.8g | ||
| Protein 57.6g | 115% | |
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Whole Stuffed Camel
By: Mirj
Jul 26, 2003
Not a joke, this is an actual recipe. My kids went to a Bedouin camp exhibit and everyone got a copy of this recipes(although not everyone got a taste). My translation into English. Who knows, next time you want to have a "different" type of barbeque, why not go for it?
SERVES 100
Ingredients
- 1 whole camel, medium size
- 1 whole lamb, large size
- 20 whole chicken, medium size
- 60 eggs
- 12 kg rice
- 2 kg pine nuts
- 2 kg almonds
- 1 kg pistachio nut
- 110 gallons water
- 5 lbs black pepper
- salt
Directions
1
Skin, trim and clean camel (once you get over the hump), lamb and chicken.2
Boil until tender.3
Cook rice until fluffy.4
Fry nuts until brown and mix with rice.5
Hard boil eggs and peel.6
Stuff cooked chickens with hard boiled eggs and rice.7
Stuff the cooked lamb with stuffed chickens.8
Add more rice.9
Stuff the camel with the stuffed lamb and add rest of rice.10
Broil over large charcoal pit until brown.11
Spread any remaining rice on large tray and place camel on top of rice.12
Decorate with boiled eggs and nuts.13
Serves a friendly crowd of 80-100.
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Browse similar recipes by category
- Course > Main Dish > One-Dish Meal
- Cuisine > Asian > S.W. (Middle Eastern) > Palestinian
- Cuisine > Asian > S.W. (Middle Eastern) > Saudi Arabian
- Preparation > Time to Make
- Preparation > Equipment > Outdoor > Barbecue
- Preparation > Number of Servings > For Large Groups
- Occasion > Dinner Party
- Occasion > Holiday/Event > Religious > Ramadan
- Occasion > Novelty > Bizarre
- Occasion > Everyday
Featured Reviews for This Recipe
From: Chef #842717
On May 19, 2008
Steamed the camel 4hrs in 72°C and the lamb 3hrs. The chickens need more time and higher temperature. Afer this the camel only needed 10hrs on the grill. For serving we took the camel of the spear and put the lamb back on. That way the lamb was for second servings and had by that time also gotten a crispy surface. We also had a small grill for giving some extra heat to eventual red meat we found, and thats a good advice for others trying this recipe. In adittion we stuck cloves from 30 garlics into the lamb and camel. A real good dinner.
From: Xintara
On Dec 16, 2004
Here in the US, camel is difficult to come by. We finally located a camel source in the Mohave Desert. When we cooked this, we found the meats did not cook through sufficiently. Any suggestions? ROFL very funny recipe.
From: Denise in da Kitchen
On Nov 27, 2004
Joke or not this IS very funny! Chef #176395 needs to lighten up - I doubt he/she actually TRIED this recipe, so a comment only with no stars is more appropriate. Thanks Mirj for posting.
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