وصفات: Stuffed Pigeons

Stuffed Pigeons

You can find Pigeons now easily either frozen or alive. To pluck the feather of the pigeons after slaying them, you should immerse in boiling water and the soft hairs can be singed off over a naked flame. Then you should empty entrails by halving it from the back with saving heart and gizzard and discard the rest.

المقادير 2-3 pigeons   1 tablespoon lemon juice   2-3 cardamom pods   1/2 cup hulled grain   1/2 teaspoon cinnamon   2 onions, cooking oil   bay leaf, salt and pepper

طريقه التحضير
		Soak hulled grain for 1 hour.
		Parboil gizzards, heart, neck, and wings in salted water for 10
		minutes, then bone and cut into small pieces.
		Chop one onion very fine, fry lightly in the oil, and add to giblets.
		Drain hulled grain and mix with onion, giblets, cinnamon, and seasoning.
		Stuff pigeons with this mixture and sew up.
		Boil water with cardamom and bay leaf tied in muslin bag and the remaining onion,
		Add pigeons and salt and cook over low flame for about 30 minutes then drain,and dry.
		Fry pigeons, turning gently on all sides to brown evenly.
		Remove onto serving dish, keeping warm.
		Discard muslin bag, mash the onion, and boil on high heat to reduce and thicken sauce.
		For serving Stuffed Pigeons, stir in lemon juice and present gravy separately.

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