Thanksgiving

Just though I share a recipe for stuffed camel. It ough to make a change for the traditional turkeys that show up for Thanksgiving.






Stuffed Camel

• 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

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.

A friend suggested that I add some onions, garlic, bell pepper, celery and parsley mixed in with the rice, and maybe making the rice with the camel stock. But I'm one of them purist that thinks that rice should first be made with clean water then add the seasonings.

Anyone else that thinks of any additions for this recipe please let me know.

Also a perfect side dish is Parsley and Sumac Salad

• 1 large red onoin

• 1 bunch flat leaf parsley

• 1/2 teaspoon salt

• 1 tablespoon sumaq

Dressing

• Juice of ¼ lemon

• Extra virgin olive oil

Drizzle

Chop of stems of parsley . Rinse the leaves.
Bunch parsley up and roughly chop.
Add parsley to a bowl.
Peel and slice onion into thin slivers.
Add onion slivers to parsley.
Add seasoning, dressing and toss altogether.

Bon Appetit