Egyptian Grilled Pigeon (Fattah Meshaltet)
Egyptian grilled pigeon, also known as fattah meshaltet, is a traditional food highly regarded in Egyptian cuisine. This dish features succulent grilled pigeons marinated in a flavorful blend of spices, giving it a rich and aromatic taste. Fattah meshaltet is often served on special occasions and gatherings, symbolizing hospitality and celebration.
- Prep
- 37 min
- Cook
- 1 hr 27 min
- Total
- 2 hr 4 min
- Servings
- As written in source
- Difficulty
- Advanced
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Equipment
Grill or barbecue
Equipment
Mixing bowl
Equipment
Knife for mincing
Equipment
Measuring spoons
Equipment
Plastic wrap
Procedure
In a mixing bowl, combine the ground cumin, ground coriander, ground paprika, ground cinnamon, ground black pepper, salt, minced garlic, lemon juice, and olive oil. Mix well to form a marinade.
Procedure
Place the cleaned and gutted pigeons in the marinade, ensuring they are evenly coated. Massage the marinade into the birds, ensuring they are thoroughly seasoned.
Procedure
Cover the bowl with plastic wrap and let the pigeons marinate in the refrigerator for at least 2 hours or overnight to allow the flavors to penetrate the meat.
Procedure
Preheat the grill or barbecue to medium-high heat.
Procedure
Remove the pigeons from the marinade and shake off any excess. Reserve the marinade for basting.
Procedure
Place the pigeons on the grill and cook for about 6–8 minutes on each side, or until they are cooked through and nicely browned, basting occasionally with the reserved marinade. Ensure the internal temperature of the pigeon reaches a safe temperature of 165°F (74°C) to ensure they are fully cooked.
Procedure
Once cooked, transfer the grilled pigeons to a serving platter and let them rest for a few minutes before serving.
Procedure
Serve hot as a main course, garnished with fresh herbs and accompanied by traditional Egyptian side dishes like rice or bread.
Notes, tips, and variations
Ensure that the pigeons are sourced from reputable suppliers and properly cleaned before marinating.
Photo: Peachyeung316 · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
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Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
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