An Egyptian delicacy.

　　

Ingredients

serves 4

　　

For the Stuffing

1 large onion, chopped

　　2 tablespoons vegetable oil

　　3/4 pound ground beef

　　Salt and pepper

　　3/4 teaspoon cinnamon

　　3 tablespoons pine nuts

　　4 small Mediterranean pigeons or squabs

　　2 onions, grated or finely chopped

　　4 tablespoons vegetable oil

　　1/2 teaspoon ground cardamom

　　1 teaspoon cinnamon

　　Juice of 1 lemon

　　Salt and pepper

　　

Step 1

For the stuffing, fry the onion in the oil until golden. Add the meat, break it up with a fork, and stir, turning it over, for 2–3 minutes, until it changes color. Add salt and pepper, cinnamon, and pine nuts, and stir well.

　　

Step 2

Stuff the birds with this, and close the openings with toothpicks.

　　

Step 3

In a large pan or casserole, heat the onions in the oil until golden, and stir in the cardamom and cinnamon. Put in the pigeons or squabs, half-cover with water, and add lemon juice, salt, and pepper. Cook, covered, for 3/4–1 hour, turning the birds over once, until they are very tender. Uncover towards the end to reduce the sauce, and serve hot.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf