1 whole camel, medium
20 whole chickens, medium
1 whole lamb, large
24 lbs. rice
60 eggs
4 lbs. almonds
4 lbs. pine nuts
2 lbs. pistachio nuts
110 gallons water
5 tbsp. black pepper
Salt to taste

Skin, trim and clean the camel, lamb and chickens. Boil until tender. Cook rice until fluffed. Fry nuts until brown and mix with rice. Hard boil the eggs and peel them. Stuff the chickens with eggs and rice. Stuff the lamb with 5 of the chickens and some rice. Boil in large oven or near a gas flame until brown. Spread remaining mixed rice on a large tray and place camel on top. Place remaining stuffed chickens around camel. Decorate with boiled eggs and nuts.