Ingredients
1 whole camel, medium size
1 whole lamb, large size
20 whole chickens
60 eggs
12 kg rice
2 kg pine nuts
2 kg almonds
1 kg pistachio nuts
410 litres water
5 litres SIDS HOT WORCESTER SAUCE
2.5 kg black pepper
salt
Directions
Skin, trim and clean camel (once you get over the hump), lamb and chicken then 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, pepper 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, basting with SIDS HOT WORCESTER SAUCE. 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.
