Freekeh with Pigeons and Kabsa Spices

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Ingredients

  • 3 Pigeons
  • 1 large onion – minced
  • 2 cups freekeh soaked in water
  • 1 1/2 cups boiling water
  • 1 1/2 cups hot broth
  • 2 tbsp kabsa spices
  • 2 mastics
  • 1/2 cup raisins
  • 2 Cinnamon sticks
  • 2 Lori papers
  • 5 cardamoms
  • 1 cup grated tomatoes
  • 2 tbsp Wadi Food tomato paste
  • 4 tbsp Wadi Food olive oil
  • 2 garlic cloves – minced
  • 1 1/2 teaspoon salt
  • 1 teaspoon black pepper

Steps

  1. Cook mastics and cardamom with olive oil, then add the pigeons, cinnamon
  2. sticks and season all with the salt and pepper.
  3. Flip the pigeons until it takes the golden color, then remove from the fire and set aside.
  4. In the same way cook onions and garlic, then add the tomato paste and grated ​​tomatoes.
  5. Add the spices of the kabsa, the soaked pigeons, and raisins, and stir well.
  6. Add the broth and water and then mix to boil a little on the fire.
  7. Half the amount of the freekeh is placed in the bram, then the pigeons are placed and the rest of the freekeh is poured.
  8. Bake the bram in a medium heat oven for an hour until the freekeh dries and all liquids are absorbed.
  9. Garnish with chopped parsley and roasted nuts.
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