Freek Stuffed Roasted Pigeons

Freek Stuffed Roasted Pigeons

Ingredients

  • 8 pigeons
  • 2 cups washed and drenched Freek
  • Medium onion, cut in half
  • One medium carrot, cut into large pieces
  • 3 medium onions, finely chopped
  • 2 cloves garlic, minced
  • One tablespoon of ghee
  • One Tablespoon of oil
  • 2 Bay Leaves
  • Pinch of nutmeg
  • Salt and black pepper

Method

1- On a medium heat, put a large amount of water and a sliced ​​onion in half, carrots, Bay leaves, salt and black pepper, and leave to boil.

2- Strain the grits of water, then add chopped onions, garlic, salt and black pepper, and stir them well.

3- On medium heat, put oil and ghee, and stir until the margarine melts.

4- Add the Freek mixture, and stir for 5 minutes until golden.

6- Fill the pigeons with Freek, and sew the hole so that the filling does not come out.

7- Put the pigeons in boiling water, and leave it for 40 - 45 minutes.

8- Take the pigeons out of the water, and saute it in oil until golden.

9- You can spread the pigeons with tomato sauce, salt, black pepper and garlic powder, then put it in the oven for 15 minutes instead of frying it.

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