Dig a fire hole. Flame sea burn down to 1m deep layer of glowing coals. Hard boil the eggs separately. Then fill the scaled carps with peeled eggs and the dates. Fill the finely seasoned bustards with the stuffed carps. Stuff the sheep with the stuffed bustards, then stuff the camel with the stuffed sheep. Singe the camel briefly, then wrap it with doum palm leaves and bury it in the embers. Bake for 48 hours.
Serve with long grain rice as a side dish.
Tip: Always use aromatic spices to enhance your dishes!
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