Egyptian Grilled Pigeon (Fattah Meshaltet)
Photo: Peachyeung316, CC BY-SA 4.0
Fattah meshaltet is grilled pigeon from Egypt, where it is served at celebrations and gatherings as a sign of hospitality. The marinade is a dry spice rub loosened with lemon and olive oil, built on cumin and coriander with a little cinnamon for warmth. Because the birds are small, they cook through quickly over a hot grill, and the reserved marinade keeps the skin glossy and well seasoned.
Instructions
Stir the cumin, coriander, paprika, cinnamon, black pepper, salt, garlic, lemon juice and olive oil together in a large bowl until it forms a loose, even marinade.
Put the cleaned pigeons into the bowl and turn them until coated. Massage the marinade into the skin and cavities so the birds are seasoned all over.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight if you want the spices to go deeper into the meat.
Heat a grill or barbecue to medium-high. Lift the pigeons out of the bowl, shake off the excess, and keep the leftover marinade for basting.
Grill the pigeons for about 6 to 8 minutes on each side, brushing with the reserved marinade now and then. They are done when the skin is well browned and a thermometer reads 165°F (74°C) in the thickest part.
Move the birds to a serving platter and rest them for a few minutes. Serve hot with fresh herbs scattered over, alongside rice or bread.
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