Egyptian Grilled Pigeon (Fattah Meshaltet)
Egyptian grilled pigeon, also known as fattah meshaltet, is a traditional food highly regarded in Egyptian cuisine. This dish features succulent grilled pigeons marinated in a flavorful blend of spices, giving it a rich and aromatic taste. Fattah meshaltet is often served on special occasions and gatherings, symbolizing hospitality and celebration.
Source and licence
"Egyptian Grilled Pigeon (Fattah Meshaltet)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Egyptian_Grilled_Pigeon_(Fattah_Meshaltet), revision 4510087), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Egyptian_Grilled_Pigeon_(Fattah_Meshaltet)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4510087
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 4 cloves of garlic, minced
- Juice of 1 lemon
- 2 tablespoons olive oil
- 4 whole pigeons, cleaned and gutted
Method
- In a mixing bowl, combine the ground cumin, ground coriander, ground paprika, ground cinnamon, ground black pepper, salt, minced garlic, lemon juice, and olive oil. Mix well to form a marinade.
- Place the cleaned and gutted pigeons in the marinade, ensuring they are evenly coated. Massage the marinade into the birds, ensuring they are thoroughly seasoned.
- Cover the bowl with plastic wrap and let the pigeons marinate in the refrigerator for at least 2 hours or overnight to allow the flavors to penetrate the meat.
- Preheat the grill or barbecue to medium-high heat.
- Remove the pigeons from the marinade and shake off any excess. Reserve the marinade for basting.
- Place the pigeons on the grill and cook for about 6–8 minutes on each side, or until they are cooked through and nicely browned, basting occasionally with the reserved marinade. Ensure the internal temperature of the pigeon reaches a safe temperature of 165°F (74°C) to ensure they are fully cooked.
- Once cooked, transfer the grilled pigeons to a serving platter and let them rest for a few minutes before serving.
- Serve hot as a main course, garnished with fresh herbs and accompanied by traditional Egyptian side dishes like rice or bread.