Pigeon in a lemon sauce with herbs

It would seem that pigeon meat was as popular among Egyptians in the Middle Ages as it is today, though the recipe states that you can also use a hen. The rich sauce includes herbs, lemon juice, ground pepper, tahini, (toasted and ground) hazelnuts, and coriander. [Kanz al-fawā’id, 1993, pp. 39-40, No 82]

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