Camshickenfigg is my slick marketing name for a classic Bedouin wedding dish called ‘Roast Camel.’ It consists of a medium camel, which is stuffed with a large sheep, which is stuffed with chickens, which are stuffed with fish, which are stuffed with eggs.
Believe it or not, this is not a joke (except for calling it Camshickenfigg). Deluxe Triple Bonus Points for the first listener who can prove they made this dish!
Feeds 80 to 100 people.
Prep Time: 2 Hours
Cook Time: 8 Hours
- 1 whole camel, medium sized
- 1 whole lamb, large sized
- 20 whole chickens
- 20 whole fish
- 60 eggs
- 26 1/2 pounds of rice
- 4 1/2 pounds of pine nuts
- 4 1/2 pounds of almonds
- 2 1/4 pounds of pistachios
- 110 gallons of water
- 5 pounds of black pepper
- Salt to taste
- Skin, trim and clean the camel, lamb and chickens and fish.
- Boil the camel, sheep and chickens until tender.
- Cook rice until fluffy.
- Fry the nuts until browned and mix with the rice.
- Hard boil the eggs and peel them.
- Stuff the fish with eggs and cook them.
- Stuff the fish and some rice into the chickens.
- Stuff the chickens into the sheep. Add more rice.
- Stuff the sheep into the camel. Add more rice.
- Broil the camel over a large charcoal pit until brown.
- Spread the remaining rice on a large tray and decorate with any remaining eggs and nuts.
- Invite 100 people over to enjoy your Camshickenfigg feast!