Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Liver | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 whole pigeons, cleaned
- chopped pigeon livers
- 1/2 cup butter
- 1/2 cup Greek Kefalotiri, in small chunks
- 1/2 cup rice
- 1/4 cup walnuts, coarsely chopped
- 1/4 cup raisins
- 1 small onion, chopped
- salt & pepper
- 2 lemons
Directions
Par boil the rice in salt water for 10 minutes and drain.
In a skillet, heat the butter and fry the onions with the livers.
Add the rice, salt & pepper, walnuts, raisins, and cheese.
Toss it all together, mixing well.
Remove the stuffing from the heat and set it aside.
Take your pigeons and salt & pepper them and squeeze lemon juice on them - inside and out.
Stuff the pigeons with the rice mixture and sew the cavity closed.
Arrange them in a pan and drizzle them with olive oil.
Pour 1 cup of chicken broth into the pan then cover it and bake for 1 hour or until done.
Remove the foil for the final 10 minutes so they brown.
Category:Macedonian Recipes
Category:Macedonian Salads