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Some people believe it to be just a myth, but the Guinness Book of Records has the stuffed whole camel listed as the largest single food item on any menu, and there are even a few photos of Bedouins feasting on it doing the rounds on the internet. The official name of this traditional Bedouin dish is unknown, but most people refer to it as a “Camel Turducken”.

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As you might expect, cooking this particular menu item is no easy culinary act. So, given that it’s hard to get an invitation to such events as dinner parties with a Sheik, where it is occasionally served, and the relative difficulty and expense of preparing the thing, it’s not surprising that, for a long time, whether such a menu item was actually ever prepared was a controversial topic of discussion among foodies of the world, despite it being in the Guinness Book of World Records.


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One of the most popular variations of this dish is in the cookbook ‘International Cuisine’, 1983. This particular version of the recipe says you first skin, trim and clean a medium-sized camel, lamb, and chickens and boil them until tender (one wonders where you get a pot big enough to boil a whole camel).

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Precook the stuffing: peel hard boiled eggs, cook fluffy rice and mix it with fried nuts. This stuffing goes into chickens which together with more rice go into a lamb.

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Finally, the whole camel should be stuffed with the stuffed lamb and even more rice, wrapped in palm leaves and broiled until brown over large charcoal pit 3 feet in depth and served with rice. It takes about 20 to 24 hours to cook the stuffed camel and it can feed as many as 80 people.


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The camel is then served on a silver platter and the wedding guests attack it with knives or their bare hands, leaving only the clean bones.

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