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
Heat oil and butter in a skillet, sauté minced onion and garlic until soften.
Add pigeon liver and giblets, sauté thoroughly.
Stir in tomato paste and raisins.
Add chicken bouillon cube and Thai jasmine rice.
Add paprika, seven spices, coriander, cinnamon and cumin.
Add ground nuts, season with salt, pepper, nutmeg and dried mint essential for the pigeon stuffing.
Add water and let the stuffing soak.
Now, season the pigeon with onion, salt, pepper, Seven Spices blend, and a little oil.
Mix the pigeon well with the onion blend inside and out.
Stuff the pigeon with the rice blend.
Stuff the pigeon from the casing, but not excessively to avoid bursting.
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.
Cook the pigeon for about 45 minutes then fry it in oil and butter from all sides until golden brown.
Serve it with rice and add Tasha Topping.
It is preferable to leave the pigeon in the marinade for at least two hours in the refrigerator before stuffing.
Related Recipes
