Great Hot Recipes
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STUFFED CAMEL
1 med. size whole camel
20 med. size whole chickens
25 lb. rice
110 gallons water
Salt to taste
1 lg. size whole lamb
60 eggs
5 lb. pine nuts
2 1/2 lb. pistachio nuts
5 tbsp. black pepper
8 tbsp. garlic
4 c. vegetable oil
Skin, trim and clean the camel, lamb, and chickens. Boil until tender. Cook rice in garlic and oil until fluffy. Fry nuts until brown and mix well with rice. Hard boil and peel the eggs. Stuff the lamb with five of the chickens and some rice. Stuff the camel with the lamb and some more rice. Broil in large oven until brown. Spread the remaining mixed rice on a large tray and place the camel on top. Place the remaining chickens around the camel. Decorate the rice with boiled eggs and nuts. Serves 89 big eaters. The happiness of your life depends upon the quality of your thoughts.
STUFFED CAMEL
1 med. camel
20 chickens (roasted)
40 kilos tomatoes
Salt and seasonings
4 lambs
150 eggs, boiled
Stuff eggs into tomatoes. Stuff tomatoes into chickens. Stuff chickens into lambs. Stuff lambs into camel. Roast until tender. Serves 150 people.