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A Preparation Of Remarkable pigeons (bûjûn)

This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

A Preparation of Remarkable Pigeons (Bûjûn). Take plump pigeons fattened indoors, clean and grease with murri naqî', thyme and plenty of oil. Place it in the oven in a hantam (earthenware pot), then cut up the entrails, pound them and put them in a pot. Add walnuts and almonds, both pounded and whole, and a quarter û qiya of pepper, thyme, cumin, cloves, lavender, saffron, and coriander. Pour two spoonfuls of oil, as much strong vinegar, and one spoonful of murri naqî' over this all, and put it over a moderate fire. When this stuffing is cooked, dot it with ten eggyolks, then pour the sauce over the pigeons in their tajine, when it comes from the oven and is done cooking. Then leave it a little until it is cool, and serve it.


Other versions of this recipe:

Pastry of young pigeon (Libro di cucina / Libro per cuoco)

A Dish of Young Pigeons (An Anonymous Andalusian Cookbook)

Pidgeons (Wel ende edelike spijse)

Pigeons (Le Viandier de Taillevent)

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