Stuffed Pigeons
Country: Egypt
Stuffed pigeon is considered one of the most famous and delicious traditional dishes in Arab cuisine, especially Egyptian cuisine, known for its unique and savory taste
Ingredients
-
4 Piece
of Pigeons
-
1.5 Cup
of rice
-
1 Piece
of onion
-
4 Tablespoon
of Butter
-
3 Tablespoon
of oil
-
1 Teaspoon
of Salt
-
1 Tablespoon
of Ground black pepper
-
1 Teaspoon
of Seven spices
Instructions
-
1
We clean and wash the pigeon thoroughly, then drain it from the water and set it aside. Next, we wash the rice well and drain it from the water too
-
2
In a skillet, heat 2 tablespoons of butter or ghee with a tablespoon of oil. Then, add a large onion, finely chopped, and stir well until it softens. Next, add the chopped pigeon liver and gizzards and stir them with the onion until cooked through. Add the spices (salt, black pepper, seven spices), and stir until the ingredients are well combined. Then, add one and a half cups of rice and about one and a quarter cups of water. Let it partially cook for about 10 minutes, then allow it to cool slightly before using
-
3
We stuff the pigeon with the mixture of rice, liver, and gizzards, and we seal it tightly to ensure the stuffing does not come out
-
4
In a large pot, we add a quantity of water and a tablespoon of salt, black pepper, and bay leaves. We let it heat well, then gently place the stuffed pigeon. We leave it for about 30 minutes until it cooks thoroughly. After that, we take the pigeon out of the broth and let it dry slightly
-
5
In a large skillet, we heat two tablespoons of butter with two tablespoons of oil. Then, we place the stuffed pigeon in the skillet until it becomes golden brown on all sides. Finally, it is served hot
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