Kefta (Pigeon Rissoles)
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 18. The excerpt below is the record exactly as published.
Kefta. (Pigeon Rissoles.) Mince up all the flesh of several pigeons, season with mixed spices, a little garlic, minced parsley, and salt. Bind all together with some flour and eggs, make into small balls and fry in oil
Cook this with the app: pantry check, scaling, and the assistant.