Soups / RICETTI
Historical Maltese pigeon broth
A clear broth of farmed food pigeon and vegetables from older household cooking.
◷ 135 min / 4 servings
Method
- Put pigeons and water in a pot. Bring slowly to the boil and skim the surface foam.
- Add vegetables, parsley and a little salt and pepper. Simmer very gently for 90–120 minutes until meat is tender.
- Lift out pigeons and remove skin and every bone. Strain broth through a fine sieve and adjust seasoning.
- Serve hot with shredded meat, or reserve meat for another dish.
✳ From the kitchen
Pigeon broth is documented in Maltese rural history. These quantities are a modern adaptation, with no medicinal claims.
Tradition reference
University of Malta · Maltese domestic pigeon and broth traditions ↗Reference for the dish tradition. This recipe is an original home-kitchen adaptation; family versions vary. Not professionally kitchen-tested.