Farming pigeons for food began as far back as the ancient Egyptians. Historically, squab has been a part of many different cuisines from Moroccan Pastillas to Egyptian Mahshi. Squab was on nearly all restaurant menus in Britain and North America throughout the 19 century. Eventually it lost popularity and only recently has become of interest again among mainstream chefs.
Nowadays, squab is considered a delicacy. They are small and require a lot of work to raise and process, but for their small size they are surprisingly meaty and the flavor is unlike anything you have ever tasted. A cross between dark meat chicken and duck is the best comparison, but the only way to understand squab is to taste it.
They are easy to cook, but taste best when served rare, more like steak than poultry, making them ideal for the grill, but you can also pan sear or broil. You want the internal temperature to reach about 125°F for the perfect texture.
Chef Isaac Bernstein from Pomegranate Supermarket shares his recipe for Kosher Grilled Squab with Balsamic Glaze and Roasted Clementines.
You can serve one squab to share as an appetizer or enJOY one all to yourself.
If you are wondering how squab can be kosher, check this out:
If his offering to the Lord is a burnt offering of birds, he shall choose his offering from turtledoves or pigeons. - Leviticus 1:14
Still, due to the difficulty in processing squab, the only supplier of kosher squab is Pelleh Poultry, a boutique poultry supplier located in upstate New York. If your local kosher market doesn't have squab, ask them to order it from Pelleh Poultry.