Stuffed Camel


Camel (Photo credit: @Doug88888)

This is not a joke – it is a genuine Bedouin recipe generally served at a wedding feast.


  1. 1 camel
  2. 1 lamb
  3. 20 chickens
  4. 60 eggs
  5. 12 kg rice
  6. 2 kg pine nuts
  7. 2 kg almonds
  8. 1 kg pistachio nuts
  9. 110 gallons water
  10. 5 pounds black pepper
  11. salt


  1. Skin, trim and clean camel, 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
  6. Stuff cooked chicken with hard-boiled eggs and rice
  7. Stuff the cooked lamb with stuffed chickens
  8. Add more rice
  9. Stuff the camel with the stuffed lamb and the remainder of the rice
  10. Grill over large charcoal pit until brown
  11. Spread any remaining rice on a large tray and place camel on top of rice
  12. Decorate with boiled eggs and nuts
  13. Serves 80 – 100

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