Mahshi bel Loz

• 1 large onion, chopped
• 2 tablespoons vegetable oil
• 3/4 pound ground beef
• Salt and pepper
• 3/4 teaspoon cinnamon
• 3 tablespoons pine nuts
• 4 small Mediterranean pigeons or squabs
• 2 onions, grated or finely chopped
• 4 tablespoons vegetable oil
• 1/2 teaspoon ground cardamom
• 1 teaspoon cinnamon
• Juice of 1 lemon
• Salt and pepper

1. For the stuffing, fry the onion in the oil until golden.
2. Add the meat, break it up with a fork, and stir, turning it over, for 23 minutes, until it changes color.
3. Add salt and pepper, cinnamon, and pine nuts, and stir well.
4. Stuff the birds with this, and close the openings with toothpicks.
5. In a large pan or casserole, heat the onions in the oil until golden, and stir in the cardamom and cinnamon.
6. Put in the pigeons or squabs, half-cover with water, and add lemon juice, salt, and pepper.
7. Cook, covered, for 3/41 hour, turning the birds over once, until they are very tender.
8. Uncover towards the end to reduce the sauce, and serve hot.

onion, vegetable oil, ground beef, salt, cinnamon, pine nuts, mediterranean pigeons, onions, vegetable oil, ground cardamom, cinnamon, lemon, salt

Taken from www.epicurious.com/recipes/food/views/mahshi-bel-loz-373368 (may not work)