1 whole camel, med. size
1 whole lamb, lg. size
20 whole chickens, med. size
60 eggs
12 kilos rice
Salt to taste
2 kilos pine nuts
2 kilos almonds
1 kilo pistachio nuts
1 (10 gal.) water
5 lb. black pepper

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 friendly crowd of 80-100.