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6 Serves
95 Mins
In a large pot, combine the pigeon, onion, and spices. Sauté until the meat is browned and the onions are softened.
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BangladeshiVitamin E
6 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
147 µg / 400 µgCalcium
118 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
121 mg / 420 mgPhosphorus
292 mg / 1,250 mgPotassium
706 mg / 4,700 mgSodium
744 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
47 µg / 55 µgFiber
7 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
93 mg / 300 mgCaffeine
0 mgNet Carbs
55 gAlcohol
0 g
Add a small amount of water to the pot and simmer until the pigeon is tender. Remove the meat, shred it, and stir in beaten eggs to thicken the remaining sauce into a custard.
Brush the phyllo sheets with melted butter and layer them in a round baking pan, overlapping the edges.
Spread the pigeon filling and the egg custard mixture over the phyllo base, then top with a layer of crushed almonds and cinnamon.
Fold the overhanging phyllo edges over the filling, brush with more butter, and bake in the oven until golden brown and crispy.
9
g102
g12
g
French
Italian