In case there was any doubt about my ability to find the grossest card dreamed up and printed in Kuwait, here it is just in time for your Thanksgiving menu inspiration.  You may want to start thinking this process through early because unlike the picture on this card, the sheep probably won’t be smiling when you shove them into the camel.  Oh, and camels are huge temperamental creatures so good luck finding a giant platter for it to placidly lie down.  Inside the card is a helpful recipe in case you are unsure about how to cook your camel, etc.  Enjoy!

Stuffed Camel

• 1 whole medium sized camel
• 2 whole medium sized lambs
• 20 whole medium sized chickens
• 60 eggs
• 12 kilos rice
• 110 gallons of water
• 2 kg. almonds
• 2 kg. pistachios
• 2 kg. pine nuts
• 5 lb. black pepper
• Salt to taste

Skin, trim and clean camel, lamb and chickens.  Boil until tender.  Cook rice in water until fluffy.  Fry nuts until golden brown.  Mix half of the nuts with the rice.  Hard boil the eggs and peel the shells.  Stuff the lamb with three to five chickens and some of the rice.  Stuff the camel with the lambs and more rice.  Broil in large oven or near gas flame until brown.  

To serve: Spread the remaining rice on a large tray and place the camel on top.  Place the rest of the chickens around the camel.  Decorate the rice with the boiled eggs and nuts.  Garnish with tomatoes and parsley if desired.  Serves 80 to 150.

Remember, if you are having a houseful of guests this year for the holidays, the ‘camsheeken’ might be the way to get your hungry dinner guests fed with plenty fanfare.  Or, if you want to scare relatives away, just forward them the picture on this card and the attached recipe and mention that you are going to need some help butchering and skinning the camel.  Then sit back and enjoy a very quiet and peaceful holiday season!

— G