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Tagen Hamam Bil Freek (Casserole Of Pigeon With Hulled Grain

2 pigeons
2 c hulled grain
4 c meat stock,up to 5 cups
1/2 t mixed spice
1 T cooking oil
1 T butter

Parboil pigeons in salted water for about 10 minutes and halve them. Lightly fry the hulled grain in 1 tablespoon oil. Add stock, mixed spice and seasoning, and cook for 10 minutes. Remove from fire and place in casserole, burying the pigeons joints in the grain. Melt butter and dribble on top.
Cover casserole and bake in preheated moderate oven for 30 - 40 minutes.
Uncover and allow top to brown.
For variety, try 2 cups rice cooked in 2 cups milk and 2 cups stock with 1 teaspoon of cinnamon.
serves 4 - 6

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