Stuffed Camel Recipe

Name: Stuffed Camel
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1 whole camel (medium size); 1 whole lamb (medium size); 20 whole chickens (medium size); 60 eggs; 12 kilos rice; 2 kilos pine nuts; 2 kilos almonds; 1 kilo pistachio nuts; 110 gal. water; 5 Tbsp. black pepper; salt to taste

Servings: persons

1 whole camel (medium size)
1 whole lamb (medium size)
20 whole chickens (medium size)
60 eggs
12 kilos rice
2 kilos pine nuts
2 kilos almonds
1 kilo pistachio nuts
110 gal. water
5 Tbsp. black pepper
salt to taste

1
Skin, trim and clean the camel, lamb and chickens.
2
Boil until tender.
3
(Be sure your pot is large enough.)
4
Cook rice until fluffed.
5
Fry nuts until brown; mix with rice.
6
Hard boil the eggs and peel them.
7
Then stuff the chickens with eggs and rice.
8
Stuff the lamb with five of the chickens and some rice. Stuff the camel with the lamb and more rice.
9
Broil in large oven or near a gas flame until brown.
10
Spread the remaining mixed rice on a large tray and place the camel on top.
11
Place the remaining stuffed chickens around the camel.
12
Decorate rice with boiled eggs and nuts.
13
And don't worry if there are more guests than you've expected, the recipe serves 80 to 100.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 whole camel (medium size), 1 whole lamb (medium size), 20 whole chickens (medium size), 60 eggs, and more.

Yes, Stuffed Camel falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stuffed Camel

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