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Stuffed Pigeons with Keshk

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Stuffed Pigeons with Keshk

Prep Time 50 min Cook Time 60 min Rest Time 15 min Total Time 2 hrs 5 mins
Servings: 4

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

  1. In a pot, heat ghee or butter and oil. Add minced onions and sauté until softened.
  2. Add the chopped pigeon livers and gizzards and stir.
  3. Add salt, pepper, paprika, mixed spices, and cinnamon. Mix everything well.
  4. Add the rice and stir until well combined.
  5. Pour a small amount of boiled water, then turn off the heat and let the stuffing cool before filling the pigeons.
  6. Fill the pigeons with the stuffing mixture. Don't overfill them, as the rice will expand during cooking.
  7. In a pot of water, add bay leaves, black pepper, and cardamom pods.
  8. Place the stuffed pigeons into the boiling water. Boil for approximately 30 minutes.
  9. Remove the cooked pigeons from the broth and set aside. Strain the broth and return it to the pot.
  10. Add rice and fried onion to the broth. Add ghee or butter and stir everything into the broth.
  11. In a separate bowl, mix milk, flour, and yogurt until smooth.
  12. Gradually add this mixture to the simmering broth, stirring continuously, until the Keshk thickens to your desired consistency.
  13. Coat the cooked pigeons with a mixture of yogurt, salt, and pepper.
  14. Heat oil and ghee/butter in a pan. Fry the coated pigeons until golden brown and crispy on all sides.
  15. Serve the fried stuffed pigeons alongside the creamy Keshk.
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