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Baked camel
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| Artist: |
_ |
| Categories: |
Baked, Entrees, Meats |
| Yield: |
400 |
| Rating: |
0 |
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Ingredients:
| 1
| large | Camel | | 2
| large | Sheep | | 4
| large | Turkeys | | 20
| large | Carps | | 200
| med | Sea-Gull Eggs | | 400
| large | Dates | | | Banana-Leafs |
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Procedures:
| 1 | Cook the eggs, peel them. | | 2 | Scale off the carps. | | 3 | Fill the carps with the dates and the eggs. | | 4 | Fill the turkeys with the carps. | | 5 | Fill the sheep with the turkeys. | | 6 | Fill the camel with the sheep. | | 7 | Dig a large mould, give in about 500 kilos of charcoal and light them. | | 8 | Wrap the camel in the banana-leafs and give into the mould. | | 9 | Cover with earth and bake for two days. | | 10 | To serve with rice |
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