ROAST PIGEON
(HAMAM MISHWI)
INGREDIENTS:
- salt.
- pepper.
- 4 pigeons.
- semne or olive
oil.
- lemon juice.
STEP
BY STEP:
- Cut the birds into half.
- Sprinkle some
salt and pepper.
- Roast over a
charcoal fire until it is well-done.
- Melt the semne
or olive oil and mix it with the lemon juice and put it over the roast pigeon.
ENJOY
THE ROAST PIGEON
SAHHA
WA HANNA
CHEF
MUFEED
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