Stuffed Camels
Stuffed Camels is an moderately easy dinner. Made with 1 whole camel (medium sized), 1 whole lamb (large size), 20 whole chickens (medium sized), 60 eggs and 12 kilos rice, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Skin, trim and clean camel (once you get over the hump), lamb and chickens.
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 the rest of the 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 a friendly crowd of 80 to 100.
/48331-a394b7083e204b73b9411ca7f8c22d53.jpg)
/9035713-b6db8aa1966343d984a4899189525f32.jpg)
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment