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


  1. Skin, trim and clean the camel, lamb and chickens and fish.
  2. Boil the camel, sheep and chickens until tender.
  3. Cook rice until fluffy.
  4. Fry the nuts until browned and mix with the rice.
  5. Hard boil the eggs and peel them.
  6. Stuff the fish with eggs and cook them.
  7. Stuff the fish and some rice into the chickens.
  8. Stuff the chickens into the sheep. Add more rice.
  9. Stuff the sheep into the camel. Add more rice.
  10. Broil the camel over a large charcoal pit until brown.
  11. Spread the remaining rice on a large tray and decorate with any remaining eggs and nuts.
  12. Invite 100 people over to enjoy your Camshickenfigg feast!

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