Stuffed pigeon

Name: Stuffed pigeon
Total time: 95 min
Yield: 4
Cuisine: Egyptian
Ingredients: 4 cleaned pigeons; 1½ cups green freekeh; 1 onion, chopped; The pigeon livers and gizzards; 2 tbsp ghee; Bay leaf and cardamom for the poaching water; Cinnamon, mixed spice, salt and black pepper

Pigeon stuffed with green freekeh, simmered then browned — every quantity in grams, calories per serving.

520kcal29 gprotein95 minPrep

Per serving · 300 g

520

kcal

29 g

protein

60 g

carbs

18 g

fat

Prep: 95 minServes: 4Whole dish: 1200 gWhole dish energy: 2080 kcal

Ingredients

4 cleaned pigeons760 g
1½ cups green freekeh270 g
1 onion, chopped120 g
The pigeon livers and gizzards120 g
2 tbsp ghee28 g
Bay leaf and cardamom for the poaching water10 g
Cinnamon, mixed spice, salt and black pepper12 g

Whole dish: 1200 g

Method

1
Heat oil and ghee, soften the onion with the chopped liver and gizzards, then add the freekeh and toss.
2
Season with salt, pepper, mixed spice and cinnamon, add water, cover and cook until the freekeh is half done.
3
Stuff each pigeon three-quarters full — it swells — and close it by tucking the legs into the cavity.
4
Simmer the pigeons in boiling water with bay leaf, cardamom and spices for 20–30 minutes.
5
Lift out and brown in ghee until golden. Serve hot.

Enjoy it

Log it in Fodi in one tap — a serving, half of one, or by the gram.

300 g · 520 kcal

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