Sufra Dayma: Baked Rice with Pigeons By Moushira Abdel-Malek Ingredients: 4 whole pigeons (washed and seasoned) 2 cups ordinary rice (washed) 1 cup pigeon stock 1 chicken cube 4 cups whole milk 2 tbsp. fresh cream "eshta" 1 onion whole 1 tbsp. butter 1 tbsp. oil salt + pepper + 2 pods cardamom Method: Season pigeons with salt and pepper and allow to drain in a strainer. In a large cooking pan, filled with water, add the onion and bring to boil. Add pigeons, trussed; thighs crossed and pushed through bottom hole, and wings trussed to back. Bring to boil, removing froth occasionally, until no more froth collects on top. Add cardamom, a pinch of salt and pepper. Cover and simmer over medium heat, until pigeons are medium-well cooked. Remove from stock and place in a 5-6 litre oven-proof deep casserole dish. Dissolve cube in one cup of pigeon stock while still hot. Add the milk and bring to boil in a saucepan. Season to taste. Add rice over pigeons, then pour over liquid mixture. Add butter and oil and stir to dissolve in hot liquid mixture. Add cream. Bake in a preheated medium oven until top is goldened. Serve hot with a green salad.