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Syrian Pigeon with Pearl Barley

2 Wood pigeons
50 g Butter
100 g Cooked pearl barley
1 sm Bunc dill; leaves only, chopped
1 Onion; finely sliced
3 Cloves garlic; crushed
1 kg Fresh tomatoes; chopped
4 Peppers; sliced
1 Red chilli; seeded and finely chopped
1 Aubergine; cut into 1cm wide strips, salted and rinsed


Brown the birds in an oven proof casserole large enough to take them reasonably snugly and reserve.

Fry the onion and garlic until soft and add the tomatoes, peppers and chilli. When cooked down for five minutes, stuff the birds with a knob of butter and the barley; seasoned with salt and dill.

Fry the strips of aubergine gently until browned and add to the pot. Simmer for an hour and serve with bread and salad.


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