Squabs Stuffed with Meat and Raisins

Name: Squabs Stuffed with Meat and Raisins (Pigeons Farcis de Viande et Raisins Secs)
Yield: Serves 4
Cuisine: Moroccan
Ingredients: 1 tablespoon sugar; 2 onions, finely chopped; 5 tablespoons olive oil; 1 teaspoon ground ginger; ¾ pound ground beef; ¾ cup blanched almonds; ¼ teaspoon freshly grated nutmeg; freshly ground black pepper to taste; 4 squabs (about 1 pound each); salt to taste

Pigeons Farcis de Viande et Raisins Secs

Preparation info

Serves
4

Difficulty
Easy

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

Fortunée Hazan-Arama’s squab recipe from Saveurs de mon enfance is a specialty of Fez and Rabat. She uses large black raisins with seeds, then removes the seeds. Let’s be lazy and use seedless raisins. She also grinds the meat through a meat chopper, but we can combine the entire stuffing in a food processor.

Ingredients

4 squabs (about 1 pound each)
salt to taste
1 teaspoon

Africa
Morocco
Fes
Robat
Main course
Gluten-free
Mediterranean

Method

Rinse the squabs and pat dry. Rub the insides with salt and ½ teaspoon of the ginger.

In a large sauté pan or skillet, heat 2 tablespoons of the oil over medium heat and cook half of the onions un