Recipe ingredients
- 4 pigeons, cleaned
- 1 tablespoon ground cinnamon
- 1/2 cup butter
- 2 cups fireek, grilled green wheat, washed and drained
- 1 teaspoon ground black pepper, as desired
- 1/4 cup finely chopped onion
- 1/4 cup fat
- 1/2 tablespoon ground cardamom
- 1 1/2 tablespoon salt, as desired
- 3 cups water
- 1/2 cup fried pine nuts
- 4 tablespoons flour
Recipe method
- Melt some fat with half the quantity of butter in a pan on medium heat.
- Fry onion in butter mixture until soft.
- Stir in fireek for 5 minutes on low heat.
- Add water and spices.
- After 15 minutes, remove half the quantity of fireek. Place aside.
- Cook remaining half for another 15 minutes or until water evaporates.
- Rub pigeons with flour and some spices.
- Stuff pigeons with half the quantity of fireek.
- Stitch opening. Place pigeons in a pot.
- Cover with water. Bring to a boil.
- Lower heat. Cover pot and cook for 40 minutes.
- Remove pigeons and drain from stock.
- Place on an oven tray.
- Brush pigeons with butter.
- Place tray in moderate heat oven.
- Cook for 20 minutes until pigeons are golden brown.
- Serve remaining fireek in a platter.
- Place pigeons over fireek.
- Garnish with pine nuts.
Other arab recipes:
Pigeons with cracked wheat recipe
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