Stuffed Camel
1 whole camel, medium size; 1 whole lamb, large size; 20 whole chickens, large size; 60 eggs; 2 kilos pine nuts; 2 kilos almonds; 1 kilo pistachio nuts; 420 litres water; 5 tbsps black pepper; 12 kilos rice. Salt to taste.
Skin, trim, and clean the camel and lamb then pluck chickens, and boil until tender. (Be sure the pot is large enough.) Cook rice until fluffed. Fry nuts until brown, and mix with rice. Hard-boil the eggs and peel them. Stuff the chickens with eggs and rice. Stuff the lamb with five of the chickens and some rice. Stuff the camel with the lamb and more rice. Broil in large oven until brown. Spread the remaining mixed rice on a large tray and place the camel on top. Place the remaining stuffed chickens around the camel. Decorate rice with boiled eggs and nuts. And don't worry if there are more guests than expected--the recipe serves 80 to 100.