1. Clean and chop the liver and gizzards.

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2. Prepare the pigeons by chopping neck, washing under the skin (watch video for technique).

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3. In a pan, add ghee and oil then cook the livers and gizzards.

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4. Add onion and garlic and stir well. Then add the spices and mastic.

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5. Add rice and hot water (slightly covering the rice). Note: 1/2 a cup of rice for each pigeon. Rice should be semi-cooked.

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6. Stuff the pigeon with the rice mix. Make sure to add stuffing under the skin as well. Do not over stuff the pigeon. Close the pigeon using its legs when done.

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Cooking the Pigeon

1. In a pan, add hot water and the rest of the ingredients.

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2. Add the stuffed pigeons and bring to boil.

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3. Cover the pan and let it cook for 20 minutes on high heat.

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4. When fully cooked, take pigeons of our the pan and drain on a rack until dry.

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5. Brush the pigeons with cooking cream or milk.

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6. Fry the pigeons in ghee & oil until colored.

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7. Don't forget to enjoy the water used to cook the pigeons as a soup

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