Hamam Mahshi (Stuffed Pigeon)

• Prep time: 30 minutes

• Cook time: 1 hour

• Total time: 1 hour 30 minutes

• Servings: 4 servings

• Country of Origin: Egypt

• Description: Squab (young pigeon) stuffed with spiced freekeh (cracked green wheat) or rice, boiled until tender, and fried golden brown in ghee.

• Presentation & How It's Eaten: Served whole on platters over a bed of remaining cooked freekeh, eaten using hands to peel away crisp skin and tender meat.

• Ingredients:

  • 4 whole cleaned squabs (pigeons)

  • 1 cup freekeh (or short-grain rice), rinsed

  • 1 large onion, finely chopped

  • 2 tbsp ghee or butter

  • 1/2 tsp ground cinnamon

  • 1/2 tsp ground allspice

  • 1/2 tsp black pepper

  • 1 tsp salt

  • 6 cups water (for boiling)

  • 2 bay leaves

• Step-by-Step Directions:

  • Make Filling: Melt 1 tbsp ghee in saucepan; sauté chopped onion, freekeh, cinnamon, allspice, pepper, and 1/2 tsp salt for 5 minutes; add 1 cup water and simmer until liquid absorbs (half cooked).

  • Stuff Birds: Stuff cavity and skin under breast of each cleaned pigeon with cooled freekeh mixture; secure skin with toothpicks.

  • Boil Pigeons: Bring 5 cups water to boil with bay leaves and 1/2 tsp salt; add stuffed pigeons and simmer over low heat for 35 minutes until cooked through.

  • Crisp Skins: Remove pigeons from broth and dry thoroughly; melt remaining 1 tbsp ghee in skillet and fry pigeons until golden brown on all sides.

  • Serve: Serve hot over remaining cooked freekeh.

• Optional:

  • Oven Roast: Roast stuffed birds in 200°C oven brushed with ghee instead of skillet frying.

• Cooking Tips:

  • Do Not Overstuff: Fill birds only 3/4 full so grain has space to expand without bursting bird skin while boiling.

• Nutrition Facts:

  • Calories: ~490 kcal

  • Total Fat: 24g

  • Saturated Fat: 9g

  • Cholesterol: 110mg

  • Sodium: 580mg

  • Total Carbohydrates: 38g

  • Dietary Fiber: 4g

  • Sugars: 2g

  • Protein: 32g