Bert Christensen's Weird & Different Recipes

Whole Stuffed Camel

In a cookbook called International Cuisine, presented by California Home Economics Teachers, 1983 (ISBN 0-89626-051-8), you will find:



Stuffed Camel



1 whole camel, medium size

1 whole lamb, large size

20 whole chickens, medium size

60 eggs

12 kilos rice

2 kilos pine nuts

2 kilos almonds

1 kilo pistachio nuts

110 gallons water

5 pounds black pepper

Salt to taste



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 friendly crowd of 80-100.



Shararazod Eboli Home Economist, Dammam, Saudi Arabia

Collected by Bert Christensen

Toronto, Ontario



