Hamam Mahshi (Stuffed Pigeon)

Name: Hamam Mahshi (Stuffed Pigeon)
Total time: 2 h 30 min
Yield: 4
Cuisine: Egyptian
Ingredients: 4 Pigeons (squab), cleaned, giblets kept; 250 g Freekeh (or coarse cracked rice); 1 large Onion, finely chopped; 60 g Butter or ghee; 1 tsp Ground cinnamon; 1 tsp each Allspice and black pepper; 4 Cardamom pods; 2 Bay leaves; 1 Onion, halved, for the broth; 1.5 L Water; 2 tsp Salt; 2 Lemon and flour, for cleaning the birds; 4 tbsp Neutral oil, for the final fry

Whole pigeons packed with freekeh or cracked rice cooked in their own giblet broth, then simmered until tender and finished over fierce heat until the skin crackles. Centuries old, kept for honoured guests and weddings — the kind of dish a household judges itself by.

မူလအရင်းအမြစ်

ချက်ပြုတ်နည်း — Egyptian home kitchens · 🏺 Traditional · Everyday Egyptian cooking — the fava beans, bread, greens and slow tomato pots that fill tables from Cairo apartments to Delta villages.

Egypt · the dish kept for guests — An ownerless traditional dish, so no cook is credited. The cited article confirms hamam mahshi as a traditional Egyptian dish of pigeons stuffed with a seasoned mixture of grains, herbs and spices, a staple in Egyptian cuisine for centuries, often associated with special occasions and gatherings, and records that serving it is a gesture of hospitality and respect, often reserved for esteemed guests and celebratory events because of its meticulous preparation. The freekeh stuffing, the half-cook rule, the two-thirds fill, timings and quantities are this book's own.

Wikipedia တွင် နောက်ခံအချက်အလက် ↗

ချက်နေပုံ ကြည့်ရန် · ဗီဒီယို 3 ခု

My Wish আমার ইচ্ছে Sahoura's kitchen مطبخ سحوره Timmen Time

⏱ 150 မိနစ်🍽 4 ယောက်စာ🔥 580 kcal🇪🇬 Egypt🌶️

ဟာလာနို့ထွက်ပစ္စည်းကင်းအခွံမာသီးကင်း

ပါဝင်ပစ္စည်းများ

ယောက်စာ

🛒 ပါဝင်ပစ္စည်းများ ဝယ်ရန်

မီးဖိုချောင်တွင် အမြဲရှိသည်များကို ချန်ထားသည် — အမှန်တကယ် ဝယ်ရမည့်အရာများသာ။

★ သည် ရှာရခက်သည် သို့မဟုတ် အစားထိုး၍ မရဟု ချက်ပြုတ်နည်းက ဆိုသော ပါဝင်ပစ္စည်းကို ပြသည်။

အဆင့်များ

Rub the birds inside and out with flour and lemon, leave 15 minutes and rinse well. Chop the giblets small.
Simmer the giblets in the water with the halved onion, cardamom, bay and salt 25 minutes. Strain and keep 600 ml of broth; keep the giblet meat.
Fry the chopped onion in the butter 8 minutes, add the freekeh, spices and giblet meat, stir 2 minutes, then pour in 400 ml of the broth. Cook 12 minutes until the grain is half done and the pan is dry. Cool.
💡 Half-cook the freekeh, no further. It finishes inside the bird by drinking the juices — fully cooked stuffing swells, splits the skin and comes out dry.
Fill each bird two-thirds full, no more, and close the opening with a cocktail stick. Tie the legs.
Lay them in a pot, pour in the remaining broth, cover and simmer very gently 45 minutes until a leg pulls away easily.
Lift out and pat dry. Fry in the oil, or grill hard, 5 minutes turning, until the skin is dark and crisp. Serve with the reduced broth as a soup on the side.

💡 အကြံပြုချက်များ

Two-thirds full, never packed. Grain swells; a tightly stuffed pigeon bursts along the breast in the pot.
Simmer first and crisp last — the other way round gives you a brown bird that is still raw at the thigh.