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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Palestinian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Skin, trim and clean camel (once you get over the hump), lamb and chicken. | 2. Boil until tender. | 3. Cook rice until fluffy. | 4. Fry nuts until brown and mix with rice. | 5. Hard boil eggs and peel. | 6. Stuff cooked chickens with hard boiled eggs and rice. | 7. Stuff the cooked lamb with stuffed chickens. | 8. Add more rice. | 9. Stuff the camel with the stuffed lamb and add rest of rice. | 10. Broil over large charcoal pit until brown. | 11. Spread any remaining rice on large tray and place camel on top of rice. | 12. Decorate with boiled eggs and nuts. | 13. Serves a friendly crowd of 80-100. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
camel	1			-	-	-	-
lamb	1			1211.112	0.0	76.5677	97.9322
chicken	20			-	-	-	-
egg	60			4290.0	21.6	376.8	285.3
rice	12			8147.4	1692.75	167.388	71.04
pine nut	2			1817.1	35.316	36.963	184.59900000000002
almond	2	kg		17680.0	0.0	0.0	2000.0
pistachio nut	1			688.8	33.4191	24.7968	55.7436
water	110	gallons		0.0	0.0	0.0	0.0
black pepper	5			28.865	7.3542	1.1949	0.3749
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.