Stuffed Pigeons

the stuffed pigeon - Cairo


  • 4 servings
  • 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 tsp ground cinnamon
  • 1 tbsp shortening
  • Butter
  • 1 tbsp salt
  • 1/4 tsp ground black pepper
  • 2 bay leaves
  • 4 cardamom pods


1. Rub pigeons inside and out with 1/2 quantity of salt and ground spices.
2. Fry meat in shortening. Add 1/4 tsp salt and remaining ground spices. Mix for 5 mn. Add 1/4 cup of water.
3. Add rice to meat. Stir once. Cook on low heat until the water evaporates and the rice is half cooked.
4. Mix rice and meat with pistacchio nuts, almonds, and pine nuts. Stuff pigeons (do not over-stuff). Stitch opening.
5. Place pigeons in a pot. Add bay leaves, cardamom pods, onion, and 2 cups of water. Cook over medium heat for 5 mn. Remove scum as it appears. Add salt. Cover pot. Cook on low heat for 45 mn.
6. Remove pigeons from stock. Brush with butter. Place in a hot oven (220°C/ 450°F) for 15 mn until golden.
7. Arrange in platter. Serve hot.

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