Roast Camel (for Jenise)

Saw this recipe and thought it would come in handy at one of your small, intimate entre nous dinners for a cast of how many?

PS - if you need help with shopping for this one, I think I am busy that day....

1 whole camel, medium size
1 whole lamb, large size
20 whole chicken, medium size
60 eggs
12 kg rice
2 kg pine nuts
2 kg almonds
1 kg pistachio nuts
110 gallons water
5 lbs black pepper
salt

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 a friendly crowd of 80-100.

I prefer mine smoked, but it's a rare treat just the same.

F

I prefer mine smoked, but it's a rare treat just the same.

Isn't it hard keeping something that size lit....?

I'd walk a mile for a Camel

Amazing! Shouldn't they call it something like "Chilamel" or "Camlamben"? That would beat the hell out of Turducken any day.

[Jenise]

Fabulous recipe, Bill, I can't wait to pitch it to the committee next year. But one problem--wine match?

Fabulous recipe, Bill, I can't wait to pitch it to the committee next year. But one problem--wine match?

A Nebuchadnezzar (no, make that a Godzilla) of Ripple!

And if this factors into your deliberations, I should advise you that this dish officially qualifies as being within the rules for the 2008 All Terrine Event....

Now to polish up that old stand-by (from our youth), useful at the camel shop, "Will that be one hump or two..."

You might want to check out Snopes on Bill's recipe, Jenise: http://www.snopes.com/food/prepare/camel.asp

If the committee turns down the camel, there's also an elephant recipe described there.

Esquire suggests Coke to accompany roasted camel; here's a recent report:

Description: Our platter of camel meat was plunked onto our table, with no plates offered and utensils only because two of us at the table were white. (My lunch companions were Will Connors, an American who is The New York Times’s de facto man in Addis Ababa, and his pal Abdulkader, the director of the Somali Literacy Project.) Bits of camel meat rested atop a bed of pasta, rice, and stewed vegetables, which we were expected to scoop into our hands. Random cubes of meat with thin layers of fat attached had the rich, gamy taste I associated with venison, as did the huge chunk of hindquarters we took turns clasping in our right hands while tearing at with our teeth. And then there was the hump. Or, I should say, strips of the hump -- white slabs of pure fat that tasted as if they’d been smoked in the diesel engine of the vintage Mercedes cab that had brought us here. It was delicious, but the repulsive texture and minimal nutrition was too much to bear. The cost of our meal for three, along with Cokes to wash down the hump: $7. As I went to pay, the cashier spritzed lemon-scented sanitizer in the palm of my right hand.