| Skin, trim, and clean camel, lamb, and
chickens and boil until teder. Cook rice until fluffy. Fry nuts until brown
and mix with rice. Hard boil the eggs and peel. Stuff the chickens with eggs
and rice; stuff the lamb with 5 of the chickens and some rice; stuff the camel with the
lamb and more rice. Broil in large oven or near a gas flare until brown.
Spread the remaining rice on a large tray and place the camel on top. Place
the rest of the chickens around the camel. Decorate the rice with boiled eggs and
nuts. |
