[alton brown] Now that's good eats! [/alton brown]
Whole Stuffed Camel
In a cookbook called International Cuisine, presented by California Home Economics Teachers, 1983 (ISBN 0-89626-051-8), you will find:
1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
12 kilos rice
2 kilos pine nuts
2 kilos almonds
1 kilo pistachio nuts
110 gallons water
5 pounds black pepper
Salt to taste
Skin, trim and clean camel (once you get over the hump), lamb and chicken. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of rice. Broil over large charcoal pit until brown. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts. Serves friendly crowd of 80-100.
Shararazod Eboli Home Economist, Dammam, Saudi Arabia
1. What kind of pot do you recommend for boiling a camel?
2. how is this plated? Do you just slice the whole thing for a nice cross section of all the stuffing, or do you separate it back out so people can choose which animal they want to eat?
3. Who wants to come over for a cookout this week end?
there is a dish like this in Lebanon that is fairly common except they stuff a pig with the same ingredients...lamb, chicken, etc