How to stuff pigeons with freekeh

the toilet

A large segment of people prefer to eat pigeons due to the tenderness and delicious taste of pigeon meat, as pigeons were in ancient times the food of kings and princes among the Pharaohs. They were also eaten in the Greek, Roman and Middle Ages, and it has become known in our current era that The Egyptians have mastered the methods of cooking pigeon meat, and it is often preferable to eat young pigeons and avoid eating old pigeons, given that young pigeons taste better compared to large ones.

Nutritional value of pigeons

Pigeons, despite their small size, have many benefits, due to their high nutritional value, which is rich in many beneficial elements, as they include many vitamins such as vitamin A, vitamin C, and vitamin B complex, in addition to a number of elements such as iron, protein, zinc, and phosphorus. Potassium, selenium, calcium, manganese, and sodium, in addition to unsaturated fats such as omega-6 and omega-3. To prepare the most delicious dishes from pigeons, we offer the following.

Benefits of taking a bath

Because pigeons do not contain any of the elements we mentioned previously, they give those who consume them various benefits, as they improve the functions of the immune system, reduce a person’s risk of heart attacks, provide protection from amino acid accumulation, help prevent eczema, and reduce skin infections. .

Pigeons stuffed with grits

the ingredients

One hundred and twenty-five grams of chicken liver, chopped.
Four pieces of pigeons, washed well.
Two cups of freekeh.
One hundred and twenty-five grams of chicken gizzards.
A tablespoon of ghee.
Two medium-sized onions, finely chop one and reserve the second.
A quarter cup of raisins.
tablespoon of oil.
A teaspoon of tomato sauce.
Black pepper and salt.
A pinch of cumin.

Setting method

We clean the freekeh, wash it well, and soak it in hot water for thirty minutes.
Heat the ghee in a pot, add the chopped onion and stir until it turns golden, add the gizzard pieces, liver, salt, cumin sauce, pepper, raisins and a quarter cup of water, and leave on the fire until the mixture is cooked.
Drain the freekeh, add it to the liver mixture, stir, and remove from the heat
We stuff the pigeons with the mixture from the neck and abdomen, until the pigeon swells, and we close it with a toothpick so that the grits do not come out while boiling the pigeons.
Put the water with salt and pepper, cardamom, onion, a spoonful of oil and bay leaves in a pot on the fire, add the stuffed pigeons and leave them until they are cooked.
We remove the pigeons from the heat, brown them in ghee, and they are ready to be served.