This is not a joke – it is a genuine Bedouin recipe generally served at a wedding feast.
Ingredients:
- 1 camel
- 1 lamb
- 20 chickens
- 60 eggs
- 12 kg rice
- 2 kg pine nuts
- 2 kg almonds
- 1 kg pistachio nuts
- 110 gallons water
- 5 pounds black pepper
- salt
Method:
- Skin, trim and clean camel, 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 chicken with hard-boiled eggs and rice
- Stuff the cooked lamb with stuffed chickens
- Add more rice
- Stuff the camel with the stuffed lamb and the remainder of the rice
- Grill over large charcoal pit until brown
- Spread any remaining rice on a large tray and place camel on top of rice
- Decorate with boiled eggs and nuts
- Serves 80 – 100
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