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Pigeons are a small to medium-sized type of bird, where you can prepare a dish of stuffed pigeons and present it in wills.
You can also stuff the pigeons with the oatmeal stuffing, and the rice stuffing flavored with onions and spices, or you can add liver, and chicken gizzards after having minced them in the rice stuffing or with meat minced, and there you have it, my lady, a great way to stuff pigeons with minced meat rice.
Stuff the pigeons with rice and minced meat
Ingredients
- Five pigeons, cleaned, well washed and soaked in a little salt and lemon.
- 2 cups short grain rice, soaked and drained.
- A finely chopped onion.
- One ounce or the equivalent of one cup of finely ground beef.
- A quarter cup of parsley.
- A quarter cup of toasted pine nuts.
- Two tablespoons of vegetable oil.
- A teaspoon of salt, black pepper, cumin.
- Aromas (bay leaf, cardamom, cinnamon stick, onion head, peeled garlic head, salt)
- A quarter cup of ghee, butter or vegetable oil for frying.
how to prepare
- Clean the pigeons well and leave them aside until the filling is ready.
- Put the soaked rice in a bowl, add the parsley, minced meat, onions, pine nuts and vegetable oil, and stir the ingredients together until well blended.
- Season the filling with salt, black pepper and cumin, and it’s ready to go.
- Start stuffing the pigeons without stacking the stuffing, leaving room to allow the rice to swell during cooking.
- Complete the stuffing of the birds until they are completely finished, secure the ends with wooden sticks, or with thermal wire.
- Pour enough water to submerge the pigeons in a large saucepan over the fire.
- Add the ingredients mentioned above, then put the pigeons, let the water boil, then reduce the heat and leave it on low heat for an hour.
- Extract the pigeons and in a pan put a quarter cup of butter, ghee or vegetable oil and fry the pigeons until they acquire a reddish blond color.
- You can grease the birds with a little butter and put them in the oven tray and roast them in the oven.
- You can enjoy boiled pigeon broth by serving a side dish of rice in addition to the pigeon broth.
- Spread the rice in a large bowl, place the roasted pigeons on top and garnish with the toasted walnuts and chopped parsley.
- Serve hot with a vegetable salad and yogurt.
Rice in pigeon broth
Ingredients
- Three cups of long-grain rice.
- Four cups of boiled pigeon broth.
- Two tablespoons of vegetable oil.
- A finely chopped onion.
- a teaspoon of salt and black pepper.
how to prepare
- Put two tablespoons of vegetable oil, in a pan on the fire, add fried onions, stir a little with oil.
- Add the soaked and drained rice, stir in the oil for a few minutes, add the broth and season the dish with salt and pepper.
- Leave it on low heat for a third of an hour until the rice is completely cooked.
- Garnish with toasted nuts.
Tips
- You can stuff the pigeons with freekeh or bulgur for cooking instead of rice.
- There are those who stuff the pigeons with liver and offal after frying them with a little onion to give the pigeons a creamy flavor and you are free to choose.