I just found my print-out of a post from a newsgroup in 2000, or perhaps earlier; it seems it is
still around on the Internet, and claims to be a Bedouin recipe. I haven't tried it; Waitrose in Oxford doesn't stock camels.
Stuffed CamelIngredients:
1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
12 kg rice
2 kg pine nuts
2 kg almonds
1 kg pistachio nuts
110 gallons water
5 lb black pepper
salt to taste
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 chickens with hard boiled eggs and rice
Stuff the cooked lamb with stuffed chickens and 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 80-100