Stuffed Camel

Prepare the Stuffing

Cook the rice in a large pot using the 110 gallons of water. Season with salt and black pepper.

Once the rice is cooked, mix in the pine nuts, almonds, and pistachios.

Stuff each of the 20 whole chickens with the cooked rice mixture.

Hard-boil the 60 eggs, peel them, and insert them into the chickens along with the rice mixture.

Prepare the Lamb

Season the lamb with salt and black pepper.

Stuff the prepared lamb with the stuffed chickens.

Prepare the Camel

Season the cleaned camel with salt and black pepper.

Stuff the camel with the stuffed lamb.

Roast the Camel

Preheat a large pit or oven capable of holding the entire camel.

Secure the camel on a spit and roast over an open flame or in a large oven for several hours, turning regularly to ensure even cooking.

Cook until the camel, lamb, and chickens are thoroughly cooked and tender.

Serve

Once the stuffed camel is cooked, carefully remove it from the heat and place it on a large serving platter.

Carve the camel, lamb, and chickens, and serve with the remaining rice mixture.

Note: Stuffed Camel is an extravagant and traditional dish typically prepared for large feasts and special occasions. The recipe provided here is a simplified version of the traditional preparation and may not reflect the exact proportions and methods used in authentic cultural practices.