Stuffed Pigeons with Keshk
Stuffed Pigeons with Keshk
Description
Experience an authentic Egyptian feast with Stuffed Pigeons served alongside creamy Keshk! This recipe guides you through preparing tender pigeons filled with a rich, spiced rice mixture, perfectly complementing a savory Keshk (yogurt-based) soup.
Ingredients
⇵
For the Stuffed Pigeons
For the Keshk
Instructions
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In a pot, heat ghee or butter and oil. Add minced onions and sauté until softened.
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Add the chopped pigeon livers and gizzards and stir.
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Add salt, pepper, paprika, mixed spices, and cinnamon. Mix everything well.
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Add the rice and stir until well combined.
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Pour a small amount of boiled water, then turn off the heat and let the stuffing cool before filling the pigeons.
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Fill the pigeons with the stuffing mixture. Don't overfill them, as the rice will expand during cooking.
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In a pot of water, add bay leaves, black pepper, and cardamom pods.
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Place the stuffed pigeons into the boiling water. Boil for approximately 30 minutes.
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Remove the cooked pigeons from the broth and set aside. Strain the broth and return it to the pot.
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Add rice and fried onion to the broth. Add ghee or butter and stir everything into the broth.
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In a separate bowl, mix milk, flour, and yogurt until smooth.
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Gradually add this mixture to the simmering broth, stirring continuously, until the Keshk thickens to your desired consistency.
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Coat the cooked pigeons with a mixture of yogurt, salt, and pepper.
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Heat oil and ghee/butter in a pan. Fry the coated pigeons until golden brown and crispy on all sides.
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Serve the fried stuffed pigeons alongside the creamy Keshk.
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