Squab pigeons with freekeh, hummus & herb oil

Name: Squab pigeons with freekeh, hummus & herb oil
Yield: Serves 4
Cuisine: Egyptian
Ingredients: 175 g (6 oz) cleaned chicken livers; Juice of ½ lemon; 275 g (9½ oz/generous 1 cup) freekeh; 4 x 450 g (1 lb) squab pigeons with their giblets; Sea salt and freshly ground black pepper; Sea salt and freshly ground black pepper; 300 g (11 oz/1¼ cups) hummus (homemade or bought), to serve; 50 g (1¾ oz/½ cup) flaked (slivered) almonds, toasted, to serve; 300 g (11 oz/1¼ cups) hummus (homemade or bought), to serve; 300 g (11 oz/1¼ cups) hummus (homemade or bought), to serve; 3 spring onions (scallions), finely chopped; 100 ml (3½ fl oz/scant ½ cup) olive oil; 1 onion, finely chopped; 25 g (scant 1 oz/1¾ tbsp) unsalted butter; ½ tsp ground allspice; 2 tsp ground cinnamon; 75 g (2½ oz/½ cup) raisins, soaked in warm water for 30 minutes, then drained; 1 tbsp chopped flat-leaf parsley; 900 ml (1½ pints/4 cups) hot white chicken stock; 2 tbsp chopped mint; 3 spring onions (scallions), finely chopped; 2 tbsp chopped coriander (cilantro); 2 tbsp chopped coriander (cilantro); 25 g (scant 1 oz/scant ¼ cup) pine nuts, toasted

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

Egyptians have always loved eating meat, and squab pigeon is a particular favourite of theirs. It is often stuffed with rice or with cracked wheat, as in this recipe. Freekeh - cracked green wheat - is fast becoming the trendy new ingredient. Available from Middle Eastern stores and a supermarket near you very soon, it is tasty and extremely nutritious.

Ingredients

Africa
Egypt
Main course
Mediterranean

Ingredients

Method