Hamam mahshi

Method

Clean the pigeons thoroughly inside and out, then pat dry. Finely chop one onion and fry in butter until softened, then add the ground meat, cooking until browned. Stir in the rice, dill, parsley, salt, pepper and cinnamon, cooking for 2 minutes to toast the rice slightly. Stuff each pigeon cavity generously with this mixture, securing the opening with a cocktail stick if needed. Slice the remaining onion and layer in the base of a heavy-bottomed pot, then arrange the pigeons on top. Pour the oil around the birds and brown them lightly on all sides over medium-high heat. Pour the stock around the pigeons, bring to a simmer, cover tightly and cook for 35-40 minutes until the pigeons are tender and the filling is cooked through. Serve hot with the pan juices spooned over.