Syrian Pigeon With Pearl Barley
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Syrian | 1 | Servings | |
INGREDIENTS
| 2 | Wood pigeons | |
| 50 | g | Butter |
| 100 | g | Cooked pearl barley |
| 1 | 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. DISCLAIMER© Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 62994
Calories From Fat: 5360
Total Fat: 615.8g
Cholesterol: 107.5mg
Sodium: 280720.9mg
Potassium: 28592.2mg
Carbohydrates: 13018.7g
Fiber: 509.9g
Sugar: 56.5g
Protein: 1517.6g