To prepare the birds, pull feathers, cut off beaks and legs and draw. Rub the outside with salt and pepper. Tuck the bird's head into its stomach cavity. Thread several birds together onto a skewer and broil over charcoal. Serve very hot.
The birds may be pan-fried in samneh or butter. Clean as above, rub with salt, pepper and lemon juice, and fry in one- half inch of hot fat.
(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)