Stuffed Camel
Stuffed Camel
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Ever heard of a lamb in a pig in cow and roasted? This is the Arabic version, and both are very real. From the size and logistics of this, this is very rarely prepared, not to mention you need a big ass oven.
Servings
80-100 servings
Servings
80-100 servings
Stuffed Camel
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Ever heard of a lamb in a pig in cow and roasted? This is the Arabic version, and both are very real. From the size and logistics of this, this is very rarely prepared, not to mention you need a big ass oven.
Servings
80-100 servings
Servings
80-100 servings
Ingredients
Servings: servings
Instructions
  1. Skin, trim, and clean the camel, lamb, and chickens. and boil all until tender. Work in batches ๐Ÿ˜‰
  2. Cook rice, hard boil the eggs and peel them, fry the all nuts until browned. Mix the nuts with the rice.
  3. Stuff the chickens with eggs and rice mixture. Stuff the lamb with five chickens and some rice. Now stuff the camel with the lamb and some rice.
  4. Broil the camel in an a large oven until golden brown.
  5. Spread the remaining rice on a large tray and place the camel on top. Place the remaining chickens around the camel also on the rice. Garnish the rice with the remaining eggs.
  6. Serve to the entire village ๐Ÿ™‚
Recipe Notes

I would say this is high cost as I have not ever priced what a whole camel is sold for.

Variant: 1. Instead of stuffing the chickens with eggs, stuff them with cooked fish, which sounds absolutely disgusting, plus that will add to the per serving cost.

Provided courtesy of good friend, Jerry Juliana.
United States.

Lebanese Lentils, Rice, and Caramelized Onions (Mujadara)
Lebanese Lentils, Rice, and Caramelized Onions (Mujadara)
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This recipe was recommend from a good friend, and I received a bag of brown lentils as well from my good friend. I am looking forward to making this dish. I will use this as a side for say some ribs or chicken.
Servings Prep Time
6 servings 5 minutes
Cook Time
90 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
90 minutes
Lebanese Lentils, Rice, and Caramelized Onions (Mujadara)
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This recipe was recommend from a good friend, and I received a bag of brown lentils as well from my good friend. I am looking forward to making this dish. I will use this as a side for say some ribs or chicken.
Servings Prep Time
6 servings 5 minutes
Cook Time
90 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
90 minutes
Ingredients
Servings: servings
Instructions
  1. Add the sorted and rinsed lentils into a medium saucepan and fill with enough cold water to cover the lentils by about 1 inch. Bring to a boil over medium high heat then reduce to a simmer and cook until the lentils are tender but not mushy, about 20 minutes. Drain and set aside.
  2. As the lentils are cooking, heat a large skillet over medium high heat with the oil. Allow the oil to warm for a minute, then drop in the cumin seeds and cracked peppercorns and cook, shaking the pan once in a while until the cumin seeds darken a touch, about 1 minute.
  3. Then to the skillet add the onions, sprinkle with a dash of salt and cook until they turn dark caramel brown, stirring often. This will take about 15 minutes. Splash the onions with a little water if they stick to the bottom of the pan. You will know they are done both by their deep chestnut color and by the slight crispiness developing on some of the onions. Using a slotted spoon or spatula, remove about half of the onions to a paper towel lined plate, these are for garnish later.
  4. In the skillet, sprinkle in the ground cumin, cayenne, and then add the cinnamon stick, saute about 1 minute. Add the rice and cook, stirring often but gently until some rice grains start to brown. Add the cooked lentils, 3 cups of water and 1 teaspoon of sea salt and bring to a boil. Turn the heat down to a simmer, cover and cook 30 minutes. The water should be completely evaporated and rice should be tender. If there is still too much water in the skillet, put the lid back on and cook for another 5 minutes.
  5. Turn off the heat, keep the lid on, and allow the rice to steam undisturbed for about 5 minutes.
  6. Meanwhile, toast the pine nuts, if using, in a small skillet over medium-low heat, shaking often, about 5 minutes.
  7. Taste the rice for seasoning. Serve with the reserved caramelized onions, toasted pine nuts, if using, and a little squeeze of lemon juice. Serve with cold yogurt as an additional side.
Recipe Notes

I cannot price this until I find lentils in Thailand, I do think they are available in Phuket at Villa Market.

Provided courtesy of good friend, Stephen Connell.
United States.

Lebanese Chicken with Rice
Lebanese Chicken with Rice
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This is a traditional Lebanese dish and it sounds tasty! On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Lebanese Chicken with Rice
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This is a traditional Lebanese dish and it sounds tasty! On my to cook list.
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Servings Prep Time
4-6 servings 20 minutes
Cook Time
30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the olive oil over high heat in a pan. add the chicken and cook on both sides until golden brown. Remove the chicken from the pan and set aside.
  2. Add the onion and ground beef to the same hot pan. Cook until the onions and meat is beginning to brown, then add the garlic and cook another minute or two. Then add the cinnamon, allspice, cayenne pepper, and salt, cook two minutes while stirring.
  3. Stir in the rice making sure that it is fully covered with the oil and spices, place the chicken in the rice. Add the pine nuts.
  4. Pour in the stock or water and cover. Cook on a simmer for about 30 minutes. Stir occasionally and as you do so allow the chicken to break up. You may need to add extra hot water if the rice gets a little dry.
  5. Remove the pan from the heat and sprinkle with minced parsley. Serve with yogurt on top and sliced cucumber.
Recipe Notes

Four thighs I will estimate about 50 Baht. For the beef, I will estimate about 75 Baht. For 4 servings, this is about 92 cents per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

Mediterranean Egg Salad I
Mediterranean Egg Salad I
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Rating: 5
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I made this today, 26 Dec 2017, have another hour to chill before I taste it. One ingredient, za'atar, is tough to get here and I was pleased to have a friend of mine in the US send me some, initial taste, very good, taste after 2 hours chilling, perfect, on the go to list, and my Thai wife loved this!
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Mediterranean Egg Salad I
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Votes: 1
Rating: 5
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I made this today, 26 Dec 2017, have another hour to chill before I taste it. One ingredient, za'atar, is tough to get here and I was pleased to have a friend of mine in the US send me some, initial taste, very good, taste after 2 hours chilling, perfect, on the go to list, and my Thai wife loved this!
Servings Prep Time
4 servings 10 minutes
Servings Prep Time
4 servings 10 minutes
Ingredients
Servings: servings
Instructions
  1. Whisk together the olive oil, zaโ€™atar, and lemon juice and add the rest of the ingredients.
  2. Toss with the eggs, olives, cilantro, onion, and pine nuts, and season with salt and pepper to taste. Cover and place in the fridge to chill for an hour or two.
  3. Serve on toast.
Recipe Notes

Low cost.

Adapted from an internet recipe.