Serves 4

Ingredients:

8 pigeon breasts
Four pita breads
Ice berg lettuce
Natural yogurt- 1 tub
Cucumber
Mint
Lemon
Garlic
Thyme

Recipe:

Remove the breasts from 8 pigeons; roast the rest of carcass to make great stock for the winter seasons. 

Fry the pigeon breasts in garlic, thyme and lemon juice and serve rare. Then set aside.

Empty a tub of natural yogurt into a blender and add a good hand full of fresh mint, blend and set aside.

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.

Photo and Recipe by Charley May