Ingredients

1 whole camel, med. size
1 whole lamb, lg. size
20 whole chickens, med. size
2 kilos almonds
1 kilo pistachios
60 eggs
12 kilos rice
2 kilos pine nuts
110 gallons water
5 lbs. black pepper
salt to taste

Directions

Skin, trim and clean camel, lamb and chickens. Boil until tender. Cook rice until fluffy. Fry nuts until brown and mix with rice. Hard boil the eggs and peel them.

Stuff the chickens with the eggs and rice. Stuff the lamb with five chickens and some rice.

Stuff the camel with the lamb and more rice.

Broil in large oven or near gas flame, until brown.

To serve, spread remaining rice on large tray and place the camel on top. Place the remaining stuffed chickens around the camel. Decorate the rice with boiled eggs and nuts.

Will serve a friendly crowd of 80 - 100.