Stuffed Camels

• 1 whole camel (medium sized)
• 1 whole lamb (large size)
• 20 whole chickens (medium sized)
• 60 eggs
• 12 kilos rice
• 2 kilos pine nuts
• 2 kilos almonds
• 1 kilo pistachio nuts
• 110 gal. water
• 5 lb. black pepper
• salt to taste

1. Skin, trim and clean camel (once you get over the hump), lamb and chickens.
2. Boil until tender.
3. Cook rice until fluffy.
4. Fry nuts until brown and mix with rice.
5. Hard-boil eggs and peel. Stuff cooked chickens with hard-boiled eggs and rice; stuff the cooked lamb with stuffed chickens.
6. Add more rice; stuff the camel with the stuffed lamb and add the rest of the rice.
7. Broil over large charcoal pit until brown.
8. Spread any remaining rice on large tray and place camel on top of rice.
9. Decorate with boiled eggs and nuts.
10. Serves a friendly crowd of 80 to 100.

camel, lamb, chickens, eggs, rice, nuts, almonds, nuts, water, black pepper, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=948364 (may not work)