Stuffed Camel

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

1. Skin, trim and clean the camel, lamb and chickens.
2. Boil until tender.
3. (Be sure your pot is large enough.)
4. Cook rice until fluffed.
5. Fry nuts until brown; mix with rice.
6. Hard boil the eggs and peel them.
7. Then stuff the chickens with eggs and rice.
8. Stuff the lamb with five of the chickens and some rice. Stuff the camel with the lamb and more rice.
9. Broil in large oven or near a gas flame until brown.
10. Spread the remaining mixed rice on a large tray and place the camel on top.
11. Place the remaining stuffed chickens around the camel.
12. Decorate rice with boiled eggs and nuts.
13. And don't worry if there are more guests than you've expected, the recipe serves 80 to 100.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=142954 (may not work)