| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Syrian |
Ross’s, Foreign, Assignment |
1 |
servings |
INGREDIENTS
| 2 |
|
Wood pigeons |
| 50 |
g |
Butter |
| 100 |
g |
Cooked pearl barley |
| 1 |
sm |
Bunc dill; leaves only, |
|
|
; chopped |
| 1 |
|
Onion; finely sliced |
| 3 |
|
Cloves garlic; crushed |
| 1 |
kg |
Fresh tomatoes; chopped |
| 4 |
|
Peppers; sliced |
| 1 |
|
Red chilli; seeded and finely |
|
|
; chopped |
| 1 |
|
Aubergine; cut into 1cm wide |
|
|
; strips, salted and |
|
|
; rinsed |
INSTRUCTIONS
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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