An Egyptian delicacy.
Recipe information
Yield
serves 4
Ingredients
For the Stuffing
1 large onion, chopped
2 tablespoons vegetable oil
3/4 pound ground beef
Salt and pepper
3/4 teaspoon cinnamon
3 tablespoons pine nuts
4 small Mediterranean pigeons or squabs
2 onions, grated or finely chopped
4 tablespoons vegetable oil
1/2 teaspoon ground cardamom
1 teaspoon cinnamon
Juice of 1 lemon
Salt and pepper
Preparation
Step 1
For the stuffing, fry the onion in the oil until golden. Add the meat, break it up with a fork, and stir, turning it over, for 2–3 minutes, until it changes color. Add salt and pepper, cinnamon, and pine nuts, and stir well.
Step 2
Stuff the birds with this, and close the openings with toothpicks.
Step 3
In a large pan or casserole, heat the onions in the oil until golden, and stir in the cardamom and cinnamon. Put in the pigeons or squabs, half-cover with water, and add lemon juice, salt, and pepper. Cook, covered, for 3/4–1 hour, turning the birds over once, until they are very tender. Uncover towards the end to reduce the sauce, and serve hot.
