The unusual STUFFED birds, every Egyptian is OBSESSED with

pigeon

🥗Healthier: chicken

💰Cheaper: quail

Chicken is more accessible and affordable while still providing a similar taste.

pine nuts

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats and are often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers similar health benefits and can be more cost-effective.

broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter and can be made at home easily.

Clean the pigeons by filling a large bowl with room temperature water and adding a splash of vinegar.

Give the pigeons a bath, rinsing the cavity several times and rubbing the inside with your hands.

Drain the cleaned pigeons in a colander and set aside.

Wash the pluck (heart, liver, kidneys, and lungs) in a bowl with water and vinegar, then drain.

Thoroughly wash your hands and clean the surface to eliminate bacteria.

Wash 350 g of medium grain rice 3 to 4 times until the water runs clear, then let it dry in a sieve.

Dice a medium onion into small pieces.

Chop the liver into very small pieces.

In a stainless steel pan over medium-high heat, melt 30 g of butter and add 3 small pieces of mastic, letting them melt briefly.

Add the diced onion and sauté for about 5 minutes until translucent.

Add the chopped liver and stir briefly, then sprinkle with 1/4 teaspoon each of salt, black pepper, and ground cardamom, and about 1/4 teaspoon of nutmeg.

Sauté for 2 to 3 minutes until the liver changes from pink to brown, then turn off the heat.

Add the washed and dried rice to the pan and season with 1 1/2 teaspoons of salt, 1 teaspoon of black pepper, and 1/4 teaspoon of ground cardamom, and 1/4 teaspoon of nutmeg.

Crush 1 1/2 teaspoons of dried mint in your palms and mix it into the rice.

Toast the stuffing mixture over medium heat for 2 minutes until fragrant.

Divide the stuffing mixture into equal portions for each pigeon.

Tuck the wings of the pigeon behind its back and separate the skin from the breast to create a pocket.

Stuff the rice mixture under the skin and into the cavity, ensuring it is evenly distributed without overstuffing.

Seal the pigeon by tucking the feet into a small hole in the skin or using a toothpick to secure it.

Prepare the stock by heating a stock pot over high heat and adding 1 teaspoon of clarified butter or vegetable oil and 3 pieces of mastic.

Add a halved onion, 2 bay leaves, 8 cardamom pods, and 1 teaspoon of black peppercorns to the pot and toast for 1 minute.

Pour in 3 to 4 L of water and 1 tablespoon of salt, bringing it to a boil.

Slowly lower the stuffed pigeons into the pot one by one, taking about 5 seconds for each to prevent them from filling with too much water.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens