Syrian pigeon with pearl barley

Yield: 1 servings

Measure Ingredient
2 \N Wood pigeons
50 grams Butter
100 grams Cooked pearl barley
1 small Bunc dill; leaves only,
\N \N ; chopped
1 \N Onion; finely sliced
3 \N Cloves garlic; crushed
1 kilograms Fresh tomatoes; chopped
4 \N Peppers; sliced
1 \N Red chilli; seeded and finely
\N \N ; chopped
1 \N Aubergine; cut into 1cm wide
\N \N ; strips, salted and
\N \N ; rinsed

Brown the birds in an oven proof casserole large enough to take them reasonably snugly and reserve.

Fry the onion and garlic until soft and add the tomatoes, peppers and chilli. When cooked down for five minutes, stuff the birds with a knob of butter and the barley; seasoned with salt and dill.

Fry the strips of aubergine gently until browned and add to the pot. Simmer for an hour and serve with bread and salad.

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