Egyptian Stuffed Pigeon

Ibrahim Al-RashidCuisinier

Ingrédients

• 4 pigeons
  4 pigeons
• 1 1/2 cups Egyptian rice
  1.5 cup
• 1 large onion, grated
  1 onion
• 1 large tomato, grated
  1 tomato
• 100 grams butter, Almarai or Lurpak, cut into small cubes
  100 grams
• 1 teaspoon cumin, filled
  1 teaspoon
• 1 teaspoon pepper
  1 teaspoon
• Sel
  0
• 1 medium onion, chopped
  1 onion
• 4 bay leaves
  4 leaves
• 4 cardamom pods
  4 pods
• 1 teaspoon pepper
  1 teaspoon
• Sel
  0
• Boiling water
  0
• 4 tablespoons ghee, or 1/4 cup oil
  4 tablespoons

Mesures

1. 1

   Mix the stuffing ingredients together, adding only half the amount of butter.

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

   Close the neck of the pigeon with a toothpick or sew it with white thread.

   Matériel requis:

   🍳

   Toothpick

   5 minutes
3. 3

   Place a small cube of butter inside the neck cavity, then stuff it and finish with another piece of butter.

   5 minutes
4. 4

   Also place a small cube of butter inside the belly, then stuff it, add a cube of butter in the middle, stuff it again, and finish with a piece of butter.

   5 minutes
5. 5

   Close the back of the pigeon with a toothpick or sew it with white thread.

   Matériel requis:

   🍳

   Toothpick

   5 minutes
6. 6

   Add the pigeon to the boiling water with the onion and spices and simmer gently to prevent it from bursting.

   Matériel requis:

   Marmite

   60 minutes
7. 7

   After about an hour, remove the pigeon from the broth and let it drain.

   60 minutes
8. 8

   Fry in ghee or oil and serve hot, enjoy your meal.

   5 minutes

Faits nutritionnels

Valeurs nutritionnelles des ingrédients (pour 100g)

Selpour 100g

Cendres100 g

Selpour 100g

Cendres100 g

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques