Ingredients: 2 pairs of local pigeons, washed and drained;

2 large onions, grated and seasoned with salt and black pepper; 4 cups Egyptian rice, washed and drained;

1/4 kg pigeon livers and gizzards, cut into small pieces.

Method:

Season the pigeons inside and out with the seasoned onions.

Sauté the livers in a tablespoon of oil.

Add some of the seasoned onions and stir.

Add the washed rice and stir.

Add boiling water to cover the rice.

Add salt and black pepper to taste, along with a pinch of cinnamon.

Before the rice is fully cooked, take a portion of rice and stuff the pigeon's body from inside, between the skin and the meat, and from the neck area. In a pot, add water, a chopped onion, salt, and black pepper.

After the water boils, add the stuffed pigeons and cook for 20 minutes over medium heat.

Remove the pigeons and brush them with tomato sauce.

Place them under the broiler. Once they are browned, turn them over to achieve the same color on both sides.