Wednesday, April 1, 2009

Barbequed Camel and Friends

This is not a joke, this is an actual recipe. This is a genuine Bedouin recipe translated into English. Who knows, next time you want to have a "different" type of barbeque, why not go for it?

100 servings
½ day 2 hours prep
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 lbs black pepper

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 a friendly crowd of 80-100.

I have never actually made this, so do let me know how it turns out.


  1. There are far too many running gears in this recipe for me. And how do you dispose of the hump? Yeah, I'll stick with the rice and nuts. Can't run into a blood vessel that way. EEeewww.

  2. This is like turducken on crack.

    Of course, my husband has actually cooked turducken: a chicken stuffed inside a duck stuffed inside a turkey.

    It was delicious. But camel? I don't think I'll ever be able to get over THAT hump.


  3. Well, if you've successfully managed to get 100 people along to a Barbeque I think you should have the mettle to pull off this recipe.