This is great and also easy to make. Use a moist variety of dates such as the Deglet Nour of Tunisia or Californian ones. If you cannot get the special pigeons or squabs use small poussins.

　　

Ingredients

serves 4

　　

For Stuffing

1/2 cup blanched almonds

　　5 ounces dates (a little more than 3/4 cup), pitted

　　2 tablespoons butter

　　4 small Mediterranean pigeons, squabs, or small poussins

　　1/4 cup extra virgin olive oil

　　Juice of 1 lemon

　　Salt

　　1/2 teaspoon ground ginger

　　1 tablespoon clear honey

　　

Step 1

For the stuffing, grind the almonds in the food processor. Add the dates and the butter and blend to a paste. Stuff the birds with this, and close the openings with toothpicks.

　　

Step 2

Rub the birds with a mixture of oil, lemon juice, and salt, and place them breast side down in a baking dish. Roast them in an oven preheated to 400°F. The time depends on their size. I used 12-ounce poussins (not very small), and it took as long as 1 1/2 hours. The reason they take so long is because they are stuffed. Small Mediterranean pigeons or squabs take less time. Turn them over after 1 1/4 hours, when their backs are brown, and brush their breasts with a mix of ginger and honey. Put them back into the oven until the juices run clear when the inside leg is cut with a pointed knife.

　　

Step 3

Serve hot.

　　Arabesque