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Stuffed Pigeon or chicken
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[QUOTE]Originally posted by necromancer: [QB] Hammam fereek 4 pigeons or 1 large chicken with giblets. 2/3 cup butter 10 spring onions/scallions, chopped Salt to taste Freshly milled black pepper 1/2 cup bulgar wheat 1 tablespoon mint, chopped 1 1/2 cups water, 2 1/2 cups chicken stock Chop giblets. Melt 1/3 cup butter in a medium pan. Cook over medium heat, chopped giblets, green onions, salt and pepper. Stir occasionally until giblets are browned. Stir in bulgar wheat and mint. Rub the cavity of each bird with salt and pepper. Stuff each bird with 2 tablespoons cornmeal mixture. Pull loose skin over cavity - secure with wooden or metal picks. Place birds in casserole dish . Preheat oven to 400 F. Melt remaining 1/3 cup butter - brush over stuffed birds. Add water to dish - bring to a boil on cooker. Cover and place in oven. Bake 50 minutes or until tender - basting birds every 10 minutes with pan drippings. [/QB][/QUOTE]
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