Egyptian Stuffed Pigeons
Egyptian Stuffed Pigeons
Description
Experience the rich flavors of authentic Egyptian Stuffed Pigeons! This recipe features tender pigeons filled with savory, spiced rice or freekeh, cooked to perfection and fried until golden.
Ingredients
⇵
For The Pigeons & Broth
For The Stuffing (Rice or Freekeh)
Instructions
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In a pan, heat ghee or butter and oil very well.
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Add the chopped pigeon livers and gizzards and sauté until well browned.
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Add a generous amount of finely grated onions. Sauté until the onions wilt.
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Add all the spices to the onion and giblet mixture. Stir for two or three turns. Add bouillon cube.
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Allow the mixture to absorb the flavors by adding water and letting it simmer gently.
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Add the rice or freekeh to the pan. Stir very well several times.
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Adjust the salt to taste; it's essential to taste the stuffing before filling the pigeons to ensure proper seasoning.
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Add water and allow the rice/freekeh to cook partially until it has absorbed the water and is about half-cooked. Let it cool down before stuffing.
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Ensure the pigeons are clean, washed, and very well dried.
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Begin stuffing the pigeons with the cooled rice/freekeh mixture. Fill the main cavity (belly) first, including the liver and gizzards that are part of the stuffing mixture.
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Do not overfill the belly; leave space for the rice to expand during cooking.
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Carefully stuff the area between the skin and the breast/thighs. Do not put any liver or gizzards in this area between the skin and flesh, as this is often the reason the skin might tear during cooking.
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Distribute the stuffing carefully to make the pigeon look well-formed.
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Bring water to a boil in a large pot. Add your usual broth flavorings.
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Carefully place the stuffed pigeons into the boiling water.
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Start with high heat, then reduce the heat to medium. Simmer for approximately one hour and ten minutes. Ensure the heat remains at a medium level throughout the cooking process.
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Remove the cooked pigeons from the broth and allow them to cool slightly.
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In a bowl, mix yogurt with salt and black pepper. Coat the pigeons with this yogurt mixture.
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Heat a generous amount of oil for deep frying. Fry the coated pigeons until golden brown and crispy on all sides.
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