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Serves 4.
Ingredients
•8 pigeon breasts
•4 pita breads
• lettuce iceberg
•1 tub natural yogurt
• cucumber
• mint
• lemon
• garlic
• thyme
Instructions
1.Remove the breasts from 8 pigeons; roast the rest of carcass to make great stock for the winter seasons.
2.Fry the pigeon breasts in garlic, thyme and lemon juice and serve rare. Then set aside.
3.Empty a tub of natural yogurt into a blender and add a good hand full of fresh mint, blend and set aside.
4.Fill the pita bread with ice berg lettuce and chopped cucumber; add the thinly sliced pigeon breasts and mint yogurt dressing and serve- maybe with some Kalamata olives and a glass of rosé wine on the side.
Ingredients
•8 pigeon breasts
•4 pita breads
• lettuce iceberg
•1 tub natural yogurt
• cucumber
• mint
• lemon
• garlic
• thyme
Instructions
1.Remove the breasts from 8 pigeons; roast the rest of carcass to make great stock for the winter seasons.
2.Fry the pigeon breasts in garlic, thyme and lemon juice and serve rare. Then set aside.
3.Empty a tub of natural yogurt into a blender and add a good hand full of fresh mint, blend and set aside.
4.Fill the pita bread with ice berg lettuce and chopped cucumber; add the thinly sliced pigeon breasts and mint yogurt dressing and serve- maybe with some Kalamata olives and a glass of rosé wine on the side.
