Freekeh Tajin with Pigeons and Bechamel
Freekeh Tajin with Pigeons and Bechamel
Description
Experience the fusion of flavours in our Grits Tagin with Pigeons and Bechamel recipe. Indulge in the comforting combination of creamy grits, tender pigeon meat, and a velvety bechamel sauce, creating a mouth watering and satisfying dish
Ingredients
⇵
Instructions
-
In a large pot, melt butter or ghee over medium heat.
-
Add mastic and allow it to dissolve.
-
Add seasoned pigeons to the pot (seasoned with onions, salt, pepper & spices).
-
Roast the pigeons until they are browned on all sides.
-
Pour boiling water into the pot, along with bay leaves, salt and white pepper.
-
Make sure the pigeons are fully submerged in the liquid.
-
Cover the pot and let the pigeons cook.
-
In another pot, heat olive oil and butter.
-
Add mastic and flour, stirring to make bechamel.
-
Gradually add some of the pigeons' broth and milk to the bechamel, stirring constantly to create a creamy sauce.
-
Season with salt and white pepper.
-
Drain the pigeons from the broth and set them aside.
-
In a third pot, heat olive oil and add grated onion and garlic.
-
Sauté until they become fragrant.
-
Add soaked freekeh to the pot pour some of the pigeons' broth into the pot, allowing it to simmer until the freekeh is half cooked.
-
In a tagine or casserole dish, layer the cooked freekeh and add the pigeons, cut into four pieces each, on top.
-
Cover the tagine with foil to ensure the pigeons are fully cooked.
-
Place the tagine in the oven and bake at a moderate temperature until the pigeons are fully cooked and tender.
-
Remove the foil from the tagine and continue baking until the top is golden and nicely coloured..
Related Recipes
