* Nutritional value: 100 grams of rice, water 0.11 grams, energy 416 calories, protein 10.00 grams, fat 5.00 grams, carbohydrates 82.64 grams, magnesium 156 milligrams, phosphorus, 362 milligrams, potassium 243 milligrams, sodium 233 milligrams, zinc 2.20 milligrams, vitamin B6, 0.554 milligrams,

 * The preparation time is twenty minutes The cooking time forty minutes is enough for four people,

 the ingredients :

 A pinch of salt, bay leaf, mixed spices, black pepper, ground cardamom and cinnamon.  Two tablespoons of ghee.  1 medium size onion, grated.  Two cups of Egyptian rice.  A couple of zghalil pigeons.  Finely chopped parsley, to garnish.  Vegetable oil for frying.

 * Put the bath in a suitable deep dish, immerse it in water and clean it well, rub it with black pepper, salt and onions, and wash it again with water.  Bring a suitable size bowl and put the ghee inside and raise it on the stove until it is slightly hot.  Add the rice over the margarine and stir it well every now and then until it turns yellow.  Add: salt, bay leaf, mixed spices, black pepper, ground cardamom, cinnamon and onions on top of the rice.

 

* Mix all ingredients well with each other, add two cups of water over the rice and leave it on a low heat until the water absorbs, and you should be careful that the rice is not completely cooked.  Remove the rice bowl from the stove and leave it aside until completely cool.  Bring the pigeons and put them in a suitable dish, put the rice inside and close it well using wooden sticks.  Put the stuffed pigeon in a deep bowl and immerse it in boiling water, add cinnamon, salt and cardamom over it and leave it on the stove until it is completely cooked.

 * Take the bath out of the water and put it on a strainer to get rid of the water in it.  Put the vegetable oil in a suitable frying pan and raise it on the stove until the oil is completely hot, then put the stuffed pigeon inside it and flip it from all sides until it becomes golden in color.  Put the pigeon with rice in a plate that has a tissue inside to get rid of the excess oil, transfer it to a suitable serving dish, decorate it with parsley and serve it directly.

 The preparation time is ten minutes The cooking time is one hour and ten minutes is enough for four people,

 the ingredients :

 * Eight boiled pigeons.  A quarter of a teaspoon of turmeric.  ¼ teaspoon of black pepper.  Small spoon of salt.  Three tablespoons of oil.  1 small onion, finely chopped.  A medium sized tomato, finely chopped.  One cup of grits.  Three cups of hot water.

 * Put the grits in a suitable bowl and wash it well under cold water and put it in a colander to get rid of the water in it and leave it aside.  Put the onion and oil in a pot over medium heat until the onions soften a little, then add the grits and stir well until covered with oil.  Add water, pepper, turmeric and salt over the grits and leave it for thirty minutes on low heat until it is completely cooked, taking into account placing the lid on the pot after the water boils.

 * Lifting the grits from the heat and placing half of its quantity in the plate inside the tomatoes and stirring them well. The remaining half must be kept for the time of serving.  Putting the grits in the bathroom and closing it well using a needle and thread, placing it in a bowl, submerging it in water, and raising it on the fire.  Add bay leaves, cinnamon, onions, cloves and salt over the bath after getting rid of the foam on the face and leave it for half an hour on a low heat until it is cooked.  Put the ghee in a suitable frying pan and fry the bath until golden, put the remaining amount of grits in a suitable serving dish, place the bath with grits on top and serve it directly.