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Boned Pigeons Stuffed with Minced Meat
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Ingredients
- Plump pigeons1 pair
- Finely minced veal¼ kg
- Egg1 egg
- Chopped onion1 teaspoon
- White bread, soaked and squeezed1 tablespoon
- Ghee1 tablespoon (for the stuffing) and 1 tablespoon for browning
- Nutmeg¼ teaspoon
- An onion, a piece of celery and the pigeon bones1 of each
- Salt, pepper and allspiceto taste
- Glaze or green relish (kamikh), for garnishto taste
Allergens (inferred from ingredient names): celery, cereals_gluten, eggs, milk
Nutrition per serving (modelled estimate, not measured): kcal 400, protein 40, fat 20, carbs 4, fiber 0, sugar 0
Original steps
The steps are not published here: this collection's rights are not yet confirmed in writing, so only structured facts appear (RFC-0009). Read the steps on the original page. Original page on fifi.cooking
This is a V0 document: the original ingredients and steps from fifi.cooking, with quantities parsed from the text where possible. No step has been classified, measured or verified, so a device assigns every step to a person and refuses to cook it alone (RFC-0009). It becomes V1 when a reviewed process graph replaces the steps.
Source: أصول الطهي النظري والعملي — نظيرة نقولا وبهية عثمان. From the cookbook Osool El Tahy El Nazari wal Amali; structured facts and the family's rewritten steps; book rights not cleared