Since 2007
What Does Pigeon Taste Like?
Young pigeons are the best for roasting since the meat is tender, as the pigeon gets older the meat gets tougher and the birds are best slow-cooked. Wood pigeons are considered the top shelf of cooking pigeons. Egyptian Braised Pigeon is slow-cooked making pigeon a delicious delicate meat dish.
This recipe is so simple you will make Egyptian Braised Pigeon at least once a week.
How to Make Egyptian Braised Pigeon
Explore and Understand Africa Through Her Food and Culture by Chic African Culture African food recipe
What does pigeon taste like? If a pigeon eats corn, the birds will have a sweet, nutty flavor. Their flesh tastes like what they feed upon in the wild or on the farm. Culture and food of Egypt would not be complete without including the African food recipe Braised Pigeon. In Egypt and many parts of Northern Africa, Braised Pigeon is a common dish.
Egyptian Braised Pigeon
Serves 4
Egypt African food
Total time from start to finish 90 minutes
Ingredients
Two cleaned cut up pigeons
2 cups uncooked couscous
1 1/2 cups whole milk
2 teaspoons ground cinnamon
2 tablespoons butter
Salt and black pepper to taste
Directions
Boil the pigeons for 10 minutes with salt. Remove pigeons from water into a large heated ovenproof Dutch pot with butter, seasonings and brown pigeons lightly over medium heat. Pour milk over pigeons bake covered 1 hour until tender. Remove from oven and add couscous into baking dish and cover with lid, let stand 10 minutes until couscous is cooked and serve.
What Are Squabs
Squabs are young pigeons and are usually expensive as they are considered a delicacy to eat. The birds are very small and you do not get much meat off them, as their bones are tiny. After the egg has been incubated for seventeen days by the parent birds, the squab hatches.
At first, it is fed a milky substance called pigeon milk which increases in thickness as the squab grows older. The squab lies in the nest for four weeks and in that, time puts on fat, which for lack of exercise is exceptionally tender.
The squab, until it is four weeks old, stays in the nest, and is fed with seeds and beans, and kept as fat as possible. The vegetable protein in the seeds is changed to animal protein in the squabs. They are ready for market when four weeks old since in Egypt, squab is considered a delicacy. Ancient Egyptians began using pigeons for ceremonial and culinary purposes at least 4000 years ago.
Squabs should be more freely consumed, and one will find them most appetizing. A great variety of dishes may be prepared with them and one will never tire of their delicious flavor and their tender qualities. One great recipe is the recipe above, Egyptian Braised Pigeon. Happy eating your new-found favorite Egyptian food recipe.
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