SC - Judge's Mouthfuls-a recipe

[LrdRas@aol.com]

wajdi wrote:
>From my time in the ME, I seem to recall that the internal critters were
>pre-boiled, whilst the camel was stuffed with them, then pit roasted.  I don't
>think the camel was boiled.

That makes sense. The directions to boil the whole camel made me doubt the
veracity of the recipe, as did the relative lack of seasoning. Just salt
and pepper doesn't seem too Middle Eastern to me. I have cookbooks from a
number of modern ethnic Middle Eastern cuisines, and i eat in my local ME
restaurants and go to local Arabic and other Middle Eastern festivals, and
i can't recall eating anything so simply seasoned, especially not meat.

I imagined that it would be easiest to roast the whole thing in a pit
(wouldn't be likely to do it on a spit, since that would wreck the
stuffing). Do they wrap the critter(s) in leaves or clay or dough-paste or
anything like that?

Anahita


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