Thursday, April 1, 2010

Barbequed Camel and Friends (a repost)

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.