This is great and also easy to make. Use a moist variety of dates such as the Deglet Nour of Tunisia or Californian ones. If you cannot get the special pigeons or squabs use small poussins.
Recipe information
Yield
serves 4
Ingredients
For Stuffing
Preparation
Step 1
For the stuffing, grind the almonds in the food processor. Add the dates and the butter and blend to a paste. Stuff the birds with this, and close the openings with toothpicks.
Step 2
Rub the birds with a mixture of oil, lemon juice, and salt, and place them breast side down in a baking dish. Roast them in an oven preheated to 400°F. The time depends on their size. I used 12-ounce poussins (not very small), and it took as long as 1 1/2 hours. The reason they take so long is because they are stuffed. Small Mediterranean pigeons or squabs take less time. Turn them over after 1 1/4 hours, when their backs are brown, and brush their breasts with a mix of ginger and honey. Put them back into the oven until the juices run clear when the inside leg is cut with a pointed knife.
Step 3
Serve hot.
