Stuffed Pigeon (Hamam Mahshi)

Name: Stuffed Pigeon (Hamam Mahshi)
Total time: 150 min
Yield: 4
Cuisine: Arab
Ingredients: For the pigeons:; 4 small, cleaned pigeons (halal-slaughtered), keeping the gizzards and livers; Salt, black pepper and 1 spoon of ghee to rub the pigeons; For the freekeh stuffing:; 1½ cups freekeh, washed, soaked 30 minutes and drained (or Egyptian rice instead); 2 onions, finely chopped; 150 g pigeon or chicken gizzards and livers, finely diced; 3 tbsp ghee; 1 tsp cinnamon, ½ tsp ground cardamom and a pinch each of nutmeg and clove; 2 bay leaves, salt and black pepper; 2 cups hot broth (chicken or meat); For the poaching broth:; 1 onion, quartered, and 2 cloves garlic; 6 cardamom pods, 4 bay leaves, 1 cinnamon stick and 4 cloves; 1 tbsp black peppercorns, 5 mastic tears (optional) and salt; 2 litres water; For browning:; 3 tbsp ghee

Recipe No.: A-7

Arab150 minServes 4

Stuffed pigeon is one of Egypt's best-known dishes for Eid, weddings and feasts, stuffed with freekeh or with rice spiced with cinnamon and cardamom, then boiled and browned. Egyptians differ on whether freekeh or rice is the original filling, and both are served at feasts. Cooks take care not to overfill the bird because the stuffing swells.

Ingredients for Stuffed Pigeon

For the pigeons
4small, cleaned pigeons (halal-slaughtered), keeping the gizzards and livers
1Salt, black pepper and spoon of ghee to rub the pigeons
For the freekeh stuffing
1½ cupsfreekeh, washed, soaked 30 minutes and drained (or Egyptian rice instead)
2onions, finely chopped
150 gpigeon or chicken gizzards and livers, finely diced
3 tbspghee
1 tspcinnamon, ½ tsp ground cardamom and a pinch each of nutmeg and clove
2bay leaves, salt and black pepper
2 cupshot broth (chicken or meat)
For the poaching broth
1onion, quartered, and 2 cloves garlic
6cardamom pods, 4 bay leaves, 1 cinnamon stick and 4 cloves
1 tbspblack peppercorns, 5 mastic tears (optional) and salt
2 litreswater
For browning
3 tbspghee

Method

Wash the pigeons, soak 1 hour in salted water with a cut onion, rinse and pat dry.
For the stuffing: sauté the onion in the ghee until soft, add the gizzards and livers for 3 minutes.
Add the freekeh and toast 5 minutes until dry, then the spices, bay leaves, salt and pepper.
Add the hot broth and cook covered on low for 12 minutes until absorbed and half-cooked, then cool completely.
Rub the pigeons with salt and pepper inside, loosen the breast skin gently and stuff under the skin and in the cavity (no more than ¾ full as the freekeh swells).
Close the opening by tucking the legs in, or with thread or a wooden pick.
Bring the poaching broth to a boil with the onion, garlic, spices and salt, add the pigeons and simmer 45 to 60 minutes.
Lift out the pigeons and let them dry 10 minutes, then brown in hot ghee on all sides until golden (or in a 220°C oven for 12 minutes).
Serve with any extra freekeh, vermicelli rice and salad.

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