Stuffed Camels Recipe

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

Servings: persons

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

1
Skin, trim and clean camel (once you get over the hump), lamb and chickens.
2
Boil until tender.
3
Cook rice until fluffy.
4
Fry nuts until brown and mix with rice.
5
Hard-boil eggs and peel. Stuff cooked chickens with hard-boiled eggs and rice; stuff the cooked lamb with stuffed chickens.
6
Add more rice; stuff the camel with the stuffed lamb and add the rest of the rice.
7
Broil over large charcoal pit until brown.
8
Spread any remaining rice on large tray and place camel on top of rice.
9
Decorate with boiled eggs and nuts.
10
Serves a friendly crowd of 80 to 100.

4925

kcal

Calories

237

Fat

304

Carbs

400

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 sized), 1 whole lamb (large size), 20 whole chickens (medium sized), 60 eggs, and more.

Yes, Stuffed Camels 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 Camels

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