The Ultimate Guide to Preparing Whole Stuffed Camel – A Culinary Masterpiece!

Welcome to, your go-to destination for unique and flavorful recipes! Today, we’re embarking on a culinary journey to the heart of Middle Eastern gastronomy with a dish that’s as grand as it is delicious – the Whole Stuffed Camel. Often dubbed as one of the most luxurious and extravagant dishes, this recipe is a true testament to the lavishness of Middle Eastern hospitality and culinary traditions.

Why Whole Stuffed Camel?

Whole Stuffed Camel is not just a dish; it’s a celebration of culture, tradition, and flavors. It’s often prepared for large gatherings, weddings, or festivals, symbolizing generosity and abundance. While it sounds challenging, our step-by-step guide will help you master this majestic dish, ensuring your event is nothing short of spectacular.


  • 1 Whole camel (medium size)
  • Cleaned and prepared 1 whole lamb (large size)
  • Cleaned and prepared 20 chickens (medium size)
  • Cleaned and prepared 150 kg rice 2 kg pine nuts 2 kg almonds 1 kg pistachio nuts 110 gallons water 5 kg black pepper Salt to taste

(Note: Adjustments can be made based on the size of your gathering.)

Preparation Method

1. Initial Preparation:

  • Meat Preparation: Start by thoroughly cleaning and preparing the camel, lamb, and chickens. This involves removing any unwanted parts and ensuring that the meats are suitable for stuffing. It’s essential for hygiene and for achieving the best flavor.

2. Stuffing Process:

  • Chicken Stuffing: Begin by stuffing the chickens with a mixture of cooked rice, pine nuts, almonds, pistachios, black pepper, and salt. Ensure each chicken is adequately stuffed for optimal flavor.
  • Lamb Stuffing: Next, stuff the prepared chickens into the lamb. Along with the chickens, add an additional layer of the rice and nut mixture to the lamb.
  • Camel Stuffing: Finally, place the stuffed lamb inside the camel. Fill any remaining space inside the camel with the rest of the rice and nut mixture. The layering of meats with the rice and nuts mixture ensures a complex intermingling of flavors.

3. Sewing and Securing:

  • Once all the meats are stuffed, carefully sew the openings of the camel to secure the contents. This is crucial to prevent the stuffing from falling out during the cooking process.

4. Cooking:

  • Preparation of Cooking Pit: Dig a large pit that can comfortably fit the whole camel. Line the pit with charcoal and preheat it.
  • Slow Cooking: Place the stuffed camel in the pit and cover it. The cooking process is slow and can take several hours, depending on the size of the camel. The key is to maintain a consistent low heat to ensure that the meat is cooked thoroughly without burning.
  • Regular Monitoring: Regularly check the temperature and the cooking progress. This might require some expertise, as the size of the camel makes it a unique cooking challenge.

5. Serving:

  • Presentation: Once cooked, the camel is carefully removed from the pit and transferred to a large serving platter. The presentation is a significant part of this dish’s allure.
  • Carving and Plating: Carve the meats in a way that showcases the different layers. Serve alongside the remaining rice and nut mixture.


Whole Stuffed Camel is more than just a dish; it’s an unforgettable experience and a celebration of Middle Eastern culinary art. While it requires effort and time, the result is a show-stopping centerpiece that will leave your guests in awe.

Browse for more exotic and inspiring recipes, and let us know how your Whole Stuffed Camel turns out. Share your experiences and tips in the comments below!

Leave a Comment