Mediterranean Pigeons or Squabs Stuffed with Date and Almond Paste

1. 1

   For the stuffing, grind the almonds in the food processor.

2. 2

   Add the dates and the butter and blend to a paste.

3. 3

   Stuff the birds with this, and close the openings with toothpicks.

4. 4

   Rub the birds with a mixture of oil, lemon juice, and salt, and place them breast side down in a baking dish.

5. 5

   Roast them in an oven preheated to 400F.

6. 6

   The time depends on their size.

7. 7

   I used 12-ounce poussins (not very small), and it took as long as 1 1/2 hours.

8. 8

   The reason they take so long is because they are stuffed.

9. 9

   Small Mediterranean pigeons or squabs take less time.

10. 10

    Turn them over after 1 1/4 hours, when their backs are brown, and brush their breasts with a mix of ginger and honey.

11. 11

    Put them back into the oven until the juices run clear when the inside leg is cut with a pointed knife.

12. 12

    Serve hot.

* Per serving · 4 servings · Values may vary.