Tagin hamam bi-l-firik - Casserole of Pigeon with Hulled Grain

Ingredients

2 pigeons
2 cups hulled grain
1 tablespoon cooking oil
4-5 cups meat stock
1/2 teaspoon mixed spices
1 tablespoon butter
salt and pepper
Directions
Parboil pigeons in salted water for about 10 minutes and halve them. Lightly fry the hulled grain in 1 tablespoon oil. Add stock, mixed spices, seasoning, and cook for 10 minutes. Remove from flame and place in casserole dish, burying the pigeons joints in the grain. Melt butter and dribble on top. Cover casserole dish and bake in preheated 350 F. oven for 30-40 minutes. Uncover and allow top to brown.

Sheesh Tawook - Chicken Kabab

Ingredients


2 lb boneless chicken
4 minced cloves of garlic
1 tbl salt or to taste
5 tbl lemon juice
2 tbl olive oil
1/4 tsp allspice, black and white pepper
Directions

Put in a bowl all the seasoning, lemon juice, garlic and salt.
Mix it well and add the chicken
Combine very well and refrigerate for 5 hours or overnight.
Skewer the chicken and grill over charcoal until desired tenderness.

Keshk

Ingredients:

1 cup of yogurt
½ cup of flour
1 cup of milk
2 tsp of corn flour
6 cups of chicken stock
pinch of salt
1 onion, peeled, grounded
1 tsp of butter

Steps:

Add the salt to yogurt then add the flour.
Leave the mix for half an hour.
Add the milk gradually to the mix while blending.
Add the corn flour and pour the milk to the mix, blend well.
Place mix over medium high head while adding the chicken stock. Stir well until it thickness.
Add the chicken pieces to prepared Keshk.
Place pan over medium high heat, toast onion, shaking often, until lightly golden, about 4 minutes (leave it to cool).
Add onion on the top of the Keshk.
Serve the Keshk warm or cold