Stuffed Pigeon / Peristeria Gemista

Stuffed Pigeon Recipe from Macedonia with Kefalotiri, Rice, Walnuts, and Raisins

Region / culture: Macedonia | Servings: 4

Introduction

Stuffed Pigeon, also known as Peristeria Gemista, is a traditional Greek dish that is both flavorful and satisfying. This dish features whole pigeons stuffed with a delicious mixture of rice, chopped livers, cheese, walnuts, and raisins. The pigeons are then baked to perfection, resulting in a mouthwatering meal that is sure to impress.

History

Stuffed Pigeon has been a popular dish in Greek cuisine for centuries. It is often served at special occasions and celebrations, as it is considered a delicacy. The combination of tender pigeon meat and flavorful stuffing has made this dish a favorite among food enthusiasts.

Ingredients

4 whole pigeons, cleaned
chopped pigeon livers
0.5 cup butter
0.5 cup Greek Kefalotiri cheese, in small chunks
0.5 cup rice
0.25 cup walnuts, coarsely chopped
0.25 cup raisins
1 small onion, chopped
salt & pepper
2 lemons

How to prepare

Parboil the rice in salted 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 everything together, mixing well.
Remove the stuffing from the heat and set it aside.
Take your pigeons and season them with salt, pepper, and lemon juice - both inside and out.
Stuff the pigeons with the rice mixture and sew the cavity closed.
Arrange them in a pan and drizzle with olive oil.
Pour 1 cup of chicken broth into the pan, then cover it and bake for 1 hour or until cooked through.
Remove the foil for the final 10 minutes to allow them to brown.

Variations

You can add herbs such as oregano, thyme, or parsley to the stuffing mixture for added flavor.
Instead of pigeons, you can use Cornish hens or quails for a different twist on this recipe.

Cooking Tips & Tricks

Make sure to season the pigeons generously with salt, pepper, and lemon juice for maximum flavor.

- Sewing the cavity closed ensures that the stuffing stays inside the pigeons during the cooking process.

- Baking the pigeons covered for most of the cooking time helps to keep them moist and tender.

- Removing the foil for the final 10 minutes allows the pigeons to brown and develop a crispy skin.

Serving Suggestions

Stuffed Pigeon can be served with a side of Greek salad, roasted vegetables, or crusty bread.

Cooking Techniques

Baking

Ingredient Substitutions

If you cannot find pigeon, you can use Cornish hens or quails as a substitute.

- You can use feta cheese or Parmesan cheese instead of Greek Kefalotiri cheese.

Make Ahead Tips

You can prepare the stuffing mixture in advance and store it in the refrigerator until ready to use. This will save you time on the day of cooking.

Presentation Ideas

Serve the Stuffed Pigeon on a platter garnished with fresh herbs and lemon wedges for a beautiful presentation.

Pairing Recommendations

Stuffed Pigeon pairs well with a glass of red wine, such as a Greek Agiorgitiko or a Pinot Noir.

Storage and Reheating Instructions

Leftover Stuffed Pigeon can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the pigeons in a baking dish, cover with foil, and bake in a preheated oven at 350°F until heated through.

Nutrition Information

Calories per serving

Each serving of Stuffed Pigeon contains approximately 400 calories.

Carbohydrates

Each serving of Stuffed Pigeon contains approximately 25 grams of carbohydrates.

Fats

Each serving of Stuffed Pigeon contains approximately 20 grams of fats.

Proteins

Each serving of Stuffed Pigeon contains approximately 30 grams of proteins.

Vitamins and minerals

Stuffed Pigeon is a good source of iron, vitamin B12, and zinc.

Alergens

This recipe contains dairy (cheese) and nuts (walnuts). It may not be suitable for those with dairy or nut allergies.

Summary

Stuffed Pigeon is a nutritious dish that is rich in proteins and fats. It is a satisfying meal that provides a good balance of macronutrients.

Summary

Stuffed Pigeon is a delicious and hearty dish that is perfect for special occasions or gatherings. With a flavorful stuffing and tender pigeon meat, this recipe is sure to become a favorite among your family and friends.

How did I get this recipe?

The memory of finding this recipe for the first time brings a smile to my face. It was a warm summer day, and I was visiting a small village in Greece. As I walked through the cobblestone streets, I could smell the aroma of delicious food wafting through the air. Curious, I followed my nose until I stumbled upon a quaint little taverna.

Inside, I was greeted by a kind old woman who insisted I sit down and try some of her homemade dishes. I happily obliged, and soon I found myself feasting on the most delicious stuffed pigeon I had ever tasted. The flavors were unlike anything I had ever experienced before, and I knew I had to learn how to make it myself.

I begged the old woman for her recipe, but she just laughed and said it was a family secret that had been passed down for generations. Disappointed, I left the taverna with a full belly but an empty heart. However, as I wandered through the village, I came across a dusty old bookstore that caught my eye.

I entered the bookstore and began browsing through the shelves, hoping to find a cookbook that might contain a similar recipe. And that's when I saw it - a tattered old cookbook with a faded cover that read "Traditional Greek Recipes." My heart skipped a beat as I flipped through the pages and found a recipe for Peristeria Gemista, or stuffed pigeon.

Excitedly, I purchased the cookbook and rushed back to my grandmother's kitchen to try my hand at recreating the delicious dish. As I gathered the ingredients and followed the instructions, memories of my time in the village flooded back to me. The sights, the sounds, the smells - it was as if I were transported back to that tiny taverna in Greece.

After hours of simmering and stuffing, the dish was finally ready. I carefully plated it and took a bite, holding my breath in anticipation. And just like that day in the village, the flavors exploded in my mouth, transporting me back to that magical moment.

From that day on, stuffed pigeon became a staple in my repertoire of recipes. I would prepare it for family gatherings, holidays, and special occasions, always with a smile on my face as I remembered the journey that led me to discover this culinary treasure.

And now, as I pass on this recipe to you, my dear grandchild, I hope you will cherish it as much as I have. May it bring you joy, memories, and a taste of the world beyond your own kitchen. Bon appétit!