Hamam Mahshi

Name: Hamam Mahshi
Cook time: 90 min
Total time: 90 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 4 Pigeons, Hamam, cleaned and rinsed; 1 tsp Salt, to season the birds; 1 tbsp Ghee, for basting; 1 cup Green Freekeh, rinsed and soaked 20 minutes, drained; 1 large Onion, finely chopped; 150g Pigeon Livers and Hearts, or chicken liver, finely chopped; 3 tbsp Ghee; 1 tsp Ground Allspice; 1 tsp Ground Cumin; 1/2 tsp Ground Coriander; 1/2 tsp Ground Cinnamon; 1 tsp Pepper (Black); 1 tsp Salt, fine; 1 l Water, or light chicken stock; 2 Bay Leaves; 4 pods of Cardamom, lightly crushed; 1 tsp Salt

Hamam Mahshi is a rich, aromatic Middle Eastern dish of tender stuffed pigeons filled with nutty green freekeh and savory pigeon giblets, slow-cooked in fragrant spices and ghee. The result is a comforting, elegant entrée with a glossy, spiced jus perfect for spooning over rice or flatbread.

Hamam Mahshi is a rich, aromatic Middle Eastern dish of tender stuffed pigeons filled with nutty green freekeh and savory pigeon g... Show more

Traditional Egyptian Recipe

Health Grade

S- · Outstanding

Time

1 hr30 min

Price

8,53 €

Calories

605 kcal

healthy

nutritious

high protein

low carb

Method

Season the birds

Rinse the Pigeons inside and out if needed, then pat them dry and rub them all over with Salt. Set them aside while you make the filling.

Soak the freekeh

Rinse the Green Freekeh well, cover it with cool water, and let it soak for 20 minutes. Drain it thoroughly so the grains don't water down the stuffing.

Chop the filling

Finely chop the Onion and the Pigeon Livers and Hearts, or use chicken liver if that's what you have, so they cook evenly and tuck neatly into the birds.

Cook the stuffing

Melt the Ghee in a skillet over medium heat. Add the onion and cook for 5 minutes, stirring often, until it softens and starts to turn golden at the edges. Add the chopped livers and hearts, then stir in the Ground Allspice, Ground Cumin, Ground Coriander, Ground Cinnamon, Pepper (Black), and Salt. Cook for 3 minutes more, just until everything smells fragrant and the offal is no longer pink. Fold in the drained freekeh and stir for 2 minutes so the grains are evenly coated.

Stuff the birds

Spoon the freekeh mixture into the cavities of the Pigeons, packing it in gently but leaving a little room for the grains to expand. Close the openings as neatly as you can and tuck the legs under so the birds hold their shape.

Poach gently

Set the stuffed birds snugly in a pot, breast-side down, and pour in the Water or light chicken stock until it comes partway up the sides. Add the Bay Leaves, lightly crushed Cardamom Pods, and the remaining Salt. Bring it to a boil over medium-high heat, then lower to a gentle simmer, cover, and cook for 20 minutes. Turn the birds carefully, cover again, and simmer for 15 minutes more, until the meat is tender and the freekeh is cooked through.

Broil until golden

Lift the pigeons out and let them drain for a minute. Brush them all over with the remaining Ghee, then broil for 4 minutes or until the skin is glossy and deeply golden. Keep the tray close to the heat so you can catch the color before the ghee darkens.

Plate and serve

Transfer the browned Pigeons to a platter and spoon any loose freekeh around them. Serve hot so the skin stays crisp and the stuffing stays fragrant.

Ingredients

Method

For 4 servings

Adjust servings

For the birds

4 Pigeons, Hamam, cleaned and rinsed
1 tsp Salt, to season the birds
1 tbsp Ghee, for basting

For the stuffing

1 cup Green Freekeh, rinsed and soaked 20 minutes, drained
1 large Onion, finely chopped
150g Pigeon Livers and Hearts, or chicken liver, finely chopped
3 tbsp Ghee
1 tsp Ground Allspice
1 tsp Ground Cumin
1/2 tsp Ground Coriander
1/2 tsp Ground Cinnamon
1 tsp Pepper (Black)
1 tsp Salt, fine

For poaching

1 l Water, or light chicken stock
2 Bay Leaves
4 pods of Cardamom, lightly crushed
1 tsp Salt

Nutrition

Per Serving.

Calories

605 kcal

30% of Daily kcal

Protein

64 g

100% RDI

Fat

25 g

12g sat fat

Carbs

32 g

12% RDI

Sugar

3 g

6% RDI

Fiber

7.9 g

26% RDI

Salt

4.9 g

99% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

S- · 9.7 / 10

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