2 Comment

1. 
   herbert-4 · 2011-01-02 19:20

   Wonderful photo!! Here's a recipe, should you be plagued by too many camels in you neighbourhood:

   This is Grandma Nahbihah Dibs' Stuffed Camel.

   1 whole camel, medium size
   1 whole lamb, large size
   20 whole chickens, medium size
   15 dozen eggs
   12 kg. rice
   4 kg. almonds, shelled
   2 kg. pistachios, shelled
   2 kg. pine nuts, shelled
   Chopped garlic to taste
   Chopped onion to taste
   Oil to fry garlic and onions
   Chopped celery to taste
   Chopped carrots to taste
   2 kg. each raisins, dried apricots, dried apples, prunes
   Approx. 420 litres of water
   dried mint to taste
   black pepper to taste
   red pepper to taste
   salt to taste

   Skin, clean and trim camel and lamb. Pluck and clean chickens.
   Boil camel, lamb and chickens in separate pots in water seasoned
   with salt, pepper, garlic, onions, celery and carrots until
   tender. Hard boil eggs and shell them. In a large frying pan
   put oil and fry nuts until brown, adding garlic and onions to
   brown in last few minutes, stirring often so nothing burns. In a
   pot put rice, nuts fried in oil with garlic and onions, 1/2 dried
   fruit chopped, some chopped celery and chopped carrots, and
   strained broth from chickens; then , cover and simmer until
   fluffy, seasoning with pepper and mint. Stuff chickens with eggs
   and rice. Stuff lamb with chickens and rice. Stuff camel with
   lamb and rice. Season with salt, pepper and mint. Roast stuffed
   camel in quick oven until well browned. Also roast extra chickens
   until browned. Spread remaining rice on a large platter and
   place the camel on top. Place the rest of chickens around camel
   and decorate the rice with the rest of the dried fruit and hard
   boiled eggs. Serves 100 hungry people. This would be a good
   change from turkey at holiday time.

   Enjoy!!

2. 
   eleonora-analogue · 2011-01-03 10:28

   loooool thnx :D and thnx for the like!