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Stuffed Poussin |
Tuesday 26 February 2002 |
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Continuing our series on Middle Eastern recipes, cookery writer and food historian, Claudia Roden shows Anna McNamee how to make poussins - little chickens - stuffed with bulgar, raisins and pine nuts.
The recipe comes from Egypt where they tend to use pigeons instead of poussins, and is included in Claudia's collection of her favourite recipes from the Middle East, Tamarind and Saffron.
Tamarind and Saffron by Claudia Roden, published in paperback by Penguin Books, ISBN: 0140466940, £14.99
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