The whole stuffed camel is a Bedouin bridal feast consisting of a whole roasted camel with various smaller animals, eggs, and other ingredients. It’s unclear whether it’s an actual dish or an urban myth. Turducken is a similar dish served in American regional cultures.
Whole stuffed camel is said to be a Bedouin bridal feast consisting of a whole roasted camel, with a nested stuffing of various smaller animals, eggs, and other ingredients. It’s unclear whether the stuffed camel is an actual dish or simply an urban myth. While camel is eaten in some Middle Eastern cultures, Arab cuisine generally focuses on lamb and chicken, vegetables and rice, all of which are heavily spiced. A similar stuffed poultry dish called turducken is served in American regional cultures.
Roasting an entire camel would be a huge and challenging undertaking. The amount of food involved would prevent its preparation in anything other than open pits, cooking the entire beast along with its stuffing. According to a written recipe, 20 roasted chickens are stuffed with 60 eggs. Then a sheep is stuffed with the chickens and rice, and then fed into the camel with more rice, nuts and various spices. The whole camel is then placed on a bed of rice and it’s time for the guests to eat.
An entire stuffed camel would typically be more than enough for a large gathering like a Bedouin tribal wedding. These celebrations often last from two to five days, and many family members gather to join the celebration along with local citizens and visitors. In line with Arab cuisine, camel accompanies stewed vegetables, bread and many types of drinks such as tea, coffee and fruit juices.
Bedouins are very welcoming towards guests, as they are also considered guests of Allah. This belief is comparable to the Christian idea that love for the treatment of others honors God. While there is no hard and fast record of Bedouin hosts serving a whole stuffed camel to a guest, they often cook whole goats in an oven dungeon known as zaarp.
Turducken is a smaller version of stuffed camel, using a chicken inside a duck, inside a turkey. This dish is popular in Southern American cuisine. Cooks often use cornbread stuffing between the birds, rather than using a layer of rice. Variations include a porcupine – a turducken inside a boneless pig, which uses wild birds instead of domestic chickens and hotchkens, or the poor man’s turducken, a chicken stuffed into hot dogs. There are many varieties of this type of layered meat that can be cooked in a similar way.
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