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Haman bi-louz (Broiled Pigeons)
From Banquets of the nations, 1911
Serves 4
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 186. The excerpt below is the record exactly as published.
Haman bi-louz. (Broiled Pigeons.) Clean and truss some pigeons, make a stuffing of semi- boiled rice and chopped almonds, and season with aromatic spices, pepper and salt, and fry in plenty of butter. When cooked, strain the gravy, add some water, and thicken slightly with a little flour
Cook this with the app: pantry check, scaling, and the assistant.