Recipe ingredients
- 8 pigeons, cleaned
- 200 g, 7 oz, ground meat
- 1/2 cup rice
- 1/4 cup fried pine nuts
- 1/2 cup blanched and fried almonds
- 1/4 cup blanched and fried pistachio nuts
- 1 large onion, sliced into rings
- 1/4 teaspoon ground cinnamon
- 1 tablespoon shortening butter
- 1 tablespoon salt, as desired
- 1/4 teaspoon ground black pepper
- 2 bay leaves
- 4 cardamom pods
Recipe method
- Rub pigeons inside and out with half quantity of salt and ground spices.
- Fry meat in shortening. Add 1/4 teaspoon salt and remaining ground spices.
- Mix for 5 minutes. Add 1/2 cup of water. Add rice to meat. Stir once.
- Cook on low heat until water evaporates and the rice is half cooked.
- Mix rice and meat with pistachio nuts, almonds and pine nuts.
- Stuff pigeons. Do not over stuff. Stitch opening. Place pigeons in a pot.
- Add bay leaves, cardamom pods, onion and 2 cups of water.
- Cook over medium heat for 5 minutes. Remove scum as it appears.
- Add salt. Cover pot. Cook on low heat for 45 minutes.
- Remove pigeons from stock. Brush with butter.
- Place in a hot oven for 15 minutes until golden.
- Arrange in platter. Serve hot.
Other arab recipes:
Stuffed pigeons recipe
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