Hamam Meshwi
(Char-grilled Pigeon) Recipe

Origin: Egyptian Period: Traditional

A traditional Egyptian dish of marinated char-grilled pigeons (though poussin works well as a substitute).

Ingredients

For the Pigeons

4 plump pigeons (or poussin)
2 large handful of flat-leaf parsley leaves

For the Marinade

Juice of 2 lemons
2 onions, roughly chopped
6 cloves garlic
6 tbsp olive oil
sea salt and freshly-ground black pepper to taste

Hamam Meshwi
(Char-grilled Pigeon) Preparation:

Method:

First make the marinade by placing all the ingredients in a blender and purée into a liquid. Meanwhile cut the pigeons in half through the breast and snip the body at the leg and wing joints (this allows them to flatten when cooking). Place the birds in a dish and cover with the marinade. Leave them for an hour, turning occasionally to ensure they are evenly covered.

Heat the barbecue until the embers are glowing. Oil the grill and place the birds on top. Allow the birds to become brown before turning. Cook until the meat is rosy in colour but still tender. Arrange on a plate, sprinkle the chopped parsley over the top and serve.

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Other recipes with pigeons and lemons as primary ingredients:

Black Eyed Pea and Benne Seed Dip

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