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I was going to make this for Thanksgiving last year in the style of Turducken, but it took so long to prepare the meats that it wasn't ready until the 4th of July. We made our "Turkamella" by stuffing the fish into the turkey, and that into the lamb, and that into the camel. (we forgot the eggs and dates!) We used the eggs and dates we had to stuff the empty eye sockets to keep the thing less creepy, and used 28 cases of Stove Top stuffing to fill the crevices of the turkey before we sewed it up. Of course, it was too hot in July to dig a pit of that size, so we loaded the turkamella on the back of a flatbed tractor-trailer and drove it over to the Wal-Mart parking lot, which we knew that in July, is hot enough to cook anything. It only took about two hours in that heat to cook it through and through. Then we discovered that we had no knives large enough to carve it, so we moved the turkamella off the flatbed into a trailer and drove through the drive-thru of Taco-Bell on the way out of Wal-Mart. We bought just one burrito which we deftly placed in the mouth of the turkamella. We quickly closed the doors to the trailer, and waited. About a minute later the turkamella exploded into bits from the gas buildup. We made skewers out of the shards of the trailer and made shish kebabs out of the bits of cooked meat. I would have posted sooner, but it took this long for the jailers and ourselves to finish off the last of it. Next time I'll get a permit to buy explosive devices first. Who would have thought a burrito was against the law?
I have just served 2 years in jail for stealing and slaughtering a camel from the zoo, luckily we got to eat it before I was caught and our village has never been the same since. I didn't have any dates to hand so I used 4000 raisins and we used 20 ostrich eggs in place of the seagull eggs. Unfortunately the banana leaves I ordered off ebay didn't arrive in time so we used 10 bay trees. I agree that salt is necessary otherwise it could turn out a little bland. Every cloud has a silver lining, if I hadn't have gone to jail, I wouldn't have met my life partner Butch. thank you so much for this recipe, it has brought more things to me that I could ever have imagined
Mine took 3 days and we changed the recipe by skinning and/or plucking the critters first. We think it needs a clove of garlic.
A little too dry when I cooked it. Instead of cuuting open the camel, I fed the lambs to it before it was slaughterd. Instead of a turkey, I fed the 20 carp to an obese pelican.
made this as a light supper last week, went down a treat. However i added some frogs legs and garlic to the recipe, really gave it a french twist. yummy. thanks
I don't mean to carp about this, but the whole recipe seems a little fishy to me... LOL, good one!
I have heard tales of this mystical dish in the local pub, and have always dreamt of engorging myself on a hearty plate of Baked Camel. A local sailor named Raymond spun a great yarn about his preparations of Baked Camel, and I now pass it along to you in his stead, for Raymond was recently turned into a polka dot umbrella by a mighty sorcerer named Jeffy. As he told it, the night was enveloped in a dense fog and heavy rains battered the rocky beach. Raymond produced all the ingredients, and laid them out before his muddy pit dug by Djibouitian orphans. To be continued....
I'm watching my weight so I substituted Egg Beaters for the seagull eggs. It was a little runny but once I realized I could just use a little date paste to seal the carp it was fine. I would also add some salt as this was a little on the bland side. Thanks for sharing!
I loved this recipe!! and your sense of humour for posting it!! Even the reviews are funny!! Thanks for giving me a laugh this evening. Elly
Guess what! A recipe like this really was printed in a cookbook. See it on snopes.com (a wonderful website dedicated to disproving/proving urban legends). Enter "stuffed camel" in the search bar. Very interesting reading!