Pigeons with Bulgar Wheat Stuffing

Pigeons with Bulgar Wheat Stuffing

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This recipe originates from Egypt, using pigeons, amongst other things; onions, chicken stock and bulgar wheat.
Servings: 4
Calories: 495


  • 4 young pigeons weighing 9 oz each
  • 1 bunch spring onions
  • 2 1/2 oz butter
  • 4 oz bulgar wheat
  • 1/2 tbsp freshly chopped mint
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 24 floz chicken stock


  • Wash and dry pigeons and giblets. Finely chop giblets.
  • Clean, rinse and chop spring onions, combine with giblets and brown in 1 tbsp of the butter.
  • Add bulgar wheat and chopped mint. Season stuffing with salt and pepper.
  • Rub insides of pigeons with salt and fill each with 2 tbsp of wheat mixture. Sew cavity openings together.
  • Preheat oven to 220°C (425°F) gas mark 7.
  • Put pigeons in roasting pan. Melt remaining butter and trickle over pigeons.
  • Pour 500 ml (16 fl oz) 2 cups of the chicken stock into a pan and bring to the boil on the hotplate.
  • Roast pigeons for 30 minutes in oven, basting frequently with liquid.
  • Meanwhile, bring remaining stock to the boil, add rest of bulgar wheat mixture to it and simmer over low heat for 30 minutes to allow wheat to absorb liquid.
  • Spoon onto a warm serving dish and arrange pigeons on top.
Calories: 495 kcal
Carbohydrates: 25 g
Protein: 24 g
Fat: 37g
Saturated Fat: 17 g
Trans Fat: 1 g
Cholesterol: 121 mg
Sodium: 1007 mg
Potassium: 704 mg
Fiber: 12 g
Sugar: 3 g
Vitamin A: 707 IU
Vitamin C: 5 mg
Calcium: 45 mg
Iron: 6 mg
Ingredients Game, Pigeon
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