Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 tb butter; 1/4 pound stick
1/2 c onion; finely chopped
1 pigeon giblets; finely chop
2 1/2 c fireek; (coarsely crushed
1 ; green wheat grains)
2 ts mint, fresh; finely cut or
1 ; 1 ts. dried mint, crumble
1 1/2 ts salt
1 black pepper; freshly ground
4 pigeons; (1 pound each) oven
1 ; ready, or 4 1 pound doves
1 ; young partridge, baby
1 ; pheasant, quail, woodcock
1 ; or grouse
1 1/2 c water, cold
2 1/2 c chicken stock; fresh or can
1 parsley sprigs

Name; Braised Pigeons with Crushed Wheat Stuffing

Over moderate heat melt 4 tablespoons of the butter in a heavy 10 to 12
inch skillet. When the foam begins to subside, add the onions and the
pigeon giblets and, stirring frequently, cook for 8 to 10 minutes, or until
the onions are soft and light brown. Add the fireek, mint, 1 teaspoon of
the salt and a few grindings of the pepper and stir for 2 or 3 minutes
until the grains are coated with butter. Set aside. Preheat the oven to 350
degrees (F).
Pat the pigeons thoroughly dry inside and out with paper towels and
sprinkle their cavities with the remaining salt and a few grindings of
pepper. Then stuff 5 tablespoons of the fireek mixture into the breast
cavity and 1 tablespoon into the neck cavity of each pigeon. Set the
remaining fireek aside. Fasten the neck skin to the back of each bird with
a skewer and close the breast openings by lacing them with skewers or
sewing them with heavy white thread. Truss the birds by tying their legs
together and bT 1: the skins with the remaining 4 tablespoons of butter.
Place the pigeons, breast side up, in a heavy 4 to 5 quart casserole and
pour in the water. Bring to a boil on top of the stove, cover tightly and
braise in the middle of the oven for 45 minutes. Baste the pigeons with the
liquid in the casserole, and continue braising for 1 hour longer. To test
for doneness, pierce the thigh of a bird with the point of a small, sharp
knife. If the juices that run out are slightly pink, cook for another 5 to
10 minutes.
A half hour or so before the pigeons are done, bring the chicken stock to
a boil in a 2 to 3 quart saucepan over high heat. Stirring constantly, add
the reserved fireek mixture and bring to a boil again. Reduce the heat to
low, cover tightly, and simmer for 30 minutes, or until the grains are
tender and have absorbed all the liquid.
To serve, arrange the pigeons on a heated platter and remove the trussing
strings and skewers. Moisten the pigeons with the liquid remaining in the
casserole, and garnish the platter with parsley. Fluff the fireek with a
fork and serve it separately in a heated bowl.

Source: Time Life Series: Middle Eastern Cooking "circa '69"

MMed by: earl.cravens#salata.com Beach, CA * 310-543-0439 28.8k (1:102/125)

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