Having a lot of family and friends over for the holiday? Looking for a dish that is big enough to feed even your hungriest teenagers? Why don’t you try “Stuffed Camel”? The traditional Bedouin dish is frequently referred to as “Camel Turducken.” Whatever you call it, it will feed a crowd of 80 – 100.

Be forewarned: this is not some quick dish that can be thrown into the microwave and prepared at the last minute. Getting the ingredients will take some time. Getting the ingredients ready will take even longer.

Here is the recipe:

Ingredients:

1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
12 kilos rice
2 kilos pine nuts
2 kilos almonds
1 kilo pistachio nuts
110 gallons water
5 pounds black pepper
Salt to taste

1. Skin, trim and clean camel, lamb and chicken. Boil until tender.

2. Cook rice until fluffy.

3. Fry nuts until brown and mix with rice.

4. Hard boil eggs and peel.

5. Stuff cooked chickens with hard boiled eggs and rice.

6. Stuff the cooked lamb with stuffed chickens. Add more rice.

7. Stuff the camel with the stuffed lamb and add rest of rice.

8. Broil over large charcoal pit until brown.

9. Spread any remaining rice on large tray and place camel on top of rice. Decorate with boiled eggs and nuts.