Stuffed pigeons recipe

Recipe for stuffed pigeons in our easy arab recipes collection.

Recipe ingredients

• 8 pigeons, cleaned
• 7 ounces ground meat
• 1/2 cup rice
• 1/4 cup fried pine nuts
• 1/2 cup blanched and fried almonds
• 1/4 cup blanched and fried pistachio nuts
• 1 large onion, sliced into rings
• 1/4 teaspoon ground cinnamon
• 1 tablespoon shortening butter
• 1 tablespoon salt, as desired
• 1/4 teaspoon ground black pepper
• 2 bay leaves
• 4 cardamom pods

How to make stuffed pigeons

• Rub pigeons inside and out with half quantity of salt and ground spices.
• Fry meat in shortening. Add 1/4 teaspoon salt and remaining ground spices.
• Mix for 5 minutes. Add 1/2 cup of water. Add rice to meat. Stir once.
• Cook on low heat until water evaporates and the rice is half cooked.
• Mix rice and meat with pistachio nuts, almonds and pine nuts.
• Stuff pigeons. Do not over stuff. Stitch opening. Place pigeons in a pot.
• Add bay leaves, cardamom pods, onion and 2 cups of water.
• Cook over medium heat for 5 minutes. Remove scum as it appears.
• Add salt. Cover pot. Cook on low heat for 45 minutes.
• Remove pigeons from stock. Brush with butter.
• Place in a hot oven for 15 minutes until golden.
• Arrange in platter. Serve hot.

• Stuffed chicken
• Stuffed boned chicken
• Stuffed turkey
• Stuffed lamb neck
• Shawarma
• Shawarma sandwich
• Shish kabab
• Savoury kibbi balls

• Strained lentils
• Stuffed gourds and eggplants
• Syrian stuffed zucchini in yoghurt
• Stuffed zucchini with yoghurt
• Stuffed zucchini in tomato sauce
• Swiss chard leaves stuffed with meat
• Stuffed vine leaves and zucchini
• Spinach stew

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