Today is the 7th day of Passover and the last day it is celebrated in Israel and by Reform Jews. (Orthodox and many Conservatives observe an 8th day.)
So before the holiday ends, and recognizing that Passover and Easter frequently overlap, I thought you might want a recipe for a delicacy widely known in the Middle East … Stuffed Camel. This is a real food, usually served at Bedouin weddings and other major celebrations. (I bet you thought this was an April Fool’s Day joke, didn’t you!!)
Stuffed Camel is reminiscent of Terducken (of Thanksgiving fame for you new foodies out there) so you will find it easy to do!
I don’t have a really good picture of Stuffed Camel so I substituted one of Terducken instead. You’ll get the idea! Have fun!!!
- 150 eggs, hard cooked and shelled
- 80 to 88 lbs. ripe tomatoes (enough for 150 eggs)
- 20 chickens, cleaned thoroughly
- 4 lambs, tails removed
- 1 medium sized camel
Stuff eggs into the tomatoes. Stuff the tomatoes into the chickens. Stuff the chickens into the lambs. Stuff the lambs into the camel.
Roast until tender. It will take about 20 hours. (Roasting over an open fire, with wood being constantly added as needed to keep the fire going, is better than charcoal for this recipe).
Serves about 150 hungry people …. or 300 finicky eaters.