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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Over moderate heat melt 4 tablespoons of the butter in a heavy 10 to 12 inch skillet. | 2. 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. | 3. 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. | 4. Set aside. | 5. Preheat the oven to 350 degrees (F). | 6. 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. | 7. Then stuff 5 tablespoons of the fireek mixture into the breast cavity and 1 tablespoon into the neck cavity of each pigeon. | 8. Set the remaining fireek aside. | 9. 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. | 10. Truss the birds by tying their legs together and bT 1: the skins with the remaining 4 tablespoons of butter. | 11. Place the pigeons, breast side up, in a heavy 4 to 5 quart casserole and pour in the water. | 12. Bring to a boil on top of the stove, cover tightly and braise in the middle of the oven for 45 minutes. | 13. Baste the pigeons with the liquid in the casserole, and continue braising for 1 hour longer. | 14. To test for doneness, pierce the thigh of a bird with the point of a small, sharp knife. | 15. If the juices that run out are slightly pink, cook for another 5 to 10 minutes. | 16. 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. | 17. Stirring constantly, add the reserved fireek mixture and bring to a boil again. | 18. Reduce the heat to low, cover tightly, and simmer for 30 minutes, or until the grains are tender and have absorbed all the liquid. | 19. To serve, arrange the pigeons on a heated platter and remove the trussing strings and skewers. | 20. Moisten the pigeons with the liquid remaining in the casserole, and garnish the platter with parsley. | 21. Fluff the fireek with a fork and serve it separately in a heated bowl. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	8	tablespoons		684.0	31.428	21.372	57.6
onion	1/2	cup	chopped	32.0	7.472	0.88	0.08
chicken giblet				-	-	-	-
bulgur wheat	2 1/2	cups	crushed	-	-	-	-
mint	2	teaspoons	cut crumbled	-	-	-	-
salt	1 1/2	1/2		-	-	-	-
black pepper			ground	-	-	-	-
woodcock	4			-	-	-	-
water	1 1/2	cups		0.0	0.0	0.0	0.0
chicken stock	2 1/2	cups		216.0	21.18	15.12	7.2
parsley sprig				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.