Re: [CH] Arabian Stuffed Camel
Jeff Thompson (jeffthompson@mac.com)
Wed, 9 Jun 2004 21:20:37 -0500
To make it on topic you added the peppers?
For the rest of the story...
http://www.snopes.com/food/prepare/camel.asp
On Jun 9, 2004, at 8:19 PM, Rob Solarion wrote:
> Whole Stuffed Camel
> From Richard Harter's World
>
> In a cookbook called International Cuisine, presented by
> California
> Home Economics Teachers, 1983 (ISBN 0-89626-051-8), you will find:
>
> Stuffed Camel
>
> 1 whole camel, medium size
> 1 whole lamb, large size
> 20 whole chickens, medium size
> 60 eggs
> 12 kilos rice
> 2 kilos pine nuts
> 2 kilos almonds
> 1 kilo pistachio nuts
> 110 gallons water
> 5 pounds black pepper
> Salt to taste
> [Garlic and Hot Pepper, also to taste! RS]
>
> 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
> Collected by Bert Christensen
> Toronto, Ontario
> http://bertc.com/wholecamel.htm