Stuffed Pigeon with a Twist
Stuffed Pigeon with a Twist
Description
Learn how to prepare a delicious Thai-inspired stuffed pigeon, perfect for any occasion, with ingredients available in Egyptian markets.
Ingredients
⇵
Rice Preparation
Pigeon Marinade
Pigeon Soup
Tasha Topping
Instructions
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Heat oil and butter in a skillet, sauté minced onion and garlic until soften.
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Add pigeon liver and giblets, sauté thoroughly.
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Stir in tomato paste and raisins.
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Add chicken bouillon cube and Thai jasmine rice.
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Add paprika, seven spices, coriander, cinnamon and cumin.
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Add ground nuts, season with salt, pepper, nutmeg and dried mint essential for the pigeon stuffing.
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Add water and let the stuffing soak.
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Now, season the pigeon with onion, salt, pepper, Seven Spices blend, and a little oil.
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Mix the pigeon well with the onion blend inside and out.
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Stuff the pigeon with the rice blend.
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Stuff the pigeon from the casing, but not excessively to avoid bursting.
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Boil it in water flavored with mastic and lemon slices, cinnamon, bay leaves, cardamom , thyme, carrots, and the secret lies in minced onions, two chicken broth cubes, hot pepper, red and green peppers.
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Cook the pigeon for about 45 minutes then fry it in oil and butter from all sides until golden brown.
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Serve it with rice and add Tasha Topping.
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It is preferable to leave the pigeon in the marinade for at least two hours in the refrigerator before stuffing.
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