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According to Vilma Juodkazienė, food expert at the Iki retail chain, quoted in the press release, the impact of children’s dishes on our mood and well-being is enormous. For this reason, there will always be days when you want to add a pigeon scattering dish or aromatic cutlets.
The term “cozy food” is increasingly used to describe dishes whose taste has been known since childhood. Comfortable food). It is designed to describe those dishes that bring peace, devour childhood memories, and feel safe and comfortable. Everyone has their own list of cozy dishes, and some people actually include doves, a white mix.
Sometimes “cozy food” is thought to be greasy or sweet, but traditional cuisine has exceptions. One of them: pigeons, a fairly healthy option. The Greek dish follows the principles of a balanced Mediterranean cuisine. Vegetables have a wide variety of vitamins and are a source of fiber, and rice is gluten-free.
Photo of the author / Pigeons with turkey
It is not necessary to follow an exact recipe when preparing pigeons, there is a lot of room for ingenuity.
Pigeons are made a little differently in every home. However, in addition to cabbage and minced meat, carrots, tomatoes and aromatic herbs are added.
“Pigeons are a relatively inexpensive dish. Their only drawback is their relatively long production time. And some people don’t like the smell of boiled cabbage,” says V. Juodkazienė.
The feeding expert reveals several pigeon production tricks that will help save time, avoid unwanted odors and improve taste:
- If you use only minced meat, the pigeons may be dry, so adding to the filling is recommended not only rice but also fried vegetables.
- The tomato puree will have a more expressive flavor if you grate it peeled an Apple and add apple cider vinegar slice.
Life Press nuotr./Balandėliai
- If the boiled cabbage smell is bothersome, throw it in the water. a pinch of sugar and do not cover the pot.
- You can keep the cabbage from boiling completely – put the cabbage head in the freezer overnight. When it is thawed, it will be soft.
V.Juodkazienė offers to try 2 different recipes for pigeons.
Traditional pigeons
Ingredients:
- 1 head of cabbage;
- 2 tbsp. butter spoon;
- 1 liter of water or beef broth;
- 400 g of canned tomato puree;
- 2 tbsp. spoon sour cream;
- 300 g of minced pork and beef (proportions according to taste);
- 3-4 whites. rice spoon;
- 1 onion
- 1 carrot
- you go out;
- Pepper.
Doing:
1. Boil the cabbage in water until soft. Carefully remove the leaves, petioles, if they are thick, cut or shred.
2. For the filling, fry the chopped onions in butter and the grated beets in the chopped carrots until soft. Cook the rice. Mix everything with pork and beef. Add salt and pepper to taste.
3. Place the filling on each cabbage leaf, fold the edges and wrap. Fry the pigeons wrapped in butter and place in a pot.
Photo from Vida Press / Palomas en una olla
4. In a separate bowl, mix the broth or boiling water with the tomato puree, salt and pour over the pigeons. Cook over low heat for about an hour over low heat. At the end, add sour cream.
Vegetarian pigeons
Ingredients:
- 1 head of cabbage;
- 800 g of canned chickpeas;
- 2 cloves of garlic;
- 1 tablespoon. spoon curry powder;
- a large handful of parsley;
- 2 tbsp. olive oil spoon;
- 1 small onion;
- 1 tablespoon. lemon juice spoon;
- you go out;
- Pepper.
For the sauce:
- 500 g of canned tomato puree;
- 3 cups of tomato juice;
- 1-2 tablespoons tomato paste;
- 0.5 glasses of water;
- you go out.
Doing:
1. Boil the cabbage in water until soft. Carefully remove the leaves, petioles, if they are thick, cut or shred.
2. Prepare the sauce: mix the tomato paste with water, then with the tomato juice, add the chopped tomatoes, salt to taste.
3. Prepare the filling: fry the chopped onion in olive oil, squeeze the garlic, add the chopped parsley. Add the chickpeas, stir-fry. Add the fried stuffing, add lemon juice, curry, salt, pepper and mix well.
4. Wrap the pigeons – put the filling on each cabbage leaf, fold the edges and wrap.
In a large skillet add a little prepared vote and add the pigeons in a layer, pour the remaining sauce to sink them. When the sauce has simmered, lower the heat and bake covered for about 25 minutes.
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