Stuffed pigeon, or hamam mahshi, is a dish deeply rooted in Egyptian culinary tradition. Often served during festive occasions and family gatherings, this recipe showcases the rich and distinctive flavors of the nation’s cuisine. The pigeon’s tender meat, combined with aromatic rice and freekeh, makes for an unforgettable dining experience.
This dish embodies the perfect marriage of savory herbs, spices, and succulent meat. Stuffing the pigeon with rice and freekeh infuses it with a unique blend of textures and tastes. The incorporation of fresh ghee, onions, and a medley of spices exemplifies Egyptian culinary excellence, ensuring every bite is bursting with flavor.
Ingredients
- 2 clean and ready pigeons (squabs)
- 3 tbsp ghee
- 2 large onions, finely chopped
- 1 cup of rice (washed, not soaked)
- 1/2 cup of freekeh (washed)
- 1/2 cup of chicken giblets, chopped
- Chicken stock cube
- 1 tsp 7 spices mix
- 1 tsp ground coriander
- 1 tsp black pepper
- Salt to taste
- Water
- 2 cardamom pods
- 1 carrot, halved
- 1 onion, halved
- 2 bay leaves
- 1 cup yogurt
- Oil for deep frying
Preparation
- Heat 2 tbsp of ghee in a pan, add chicken giblets and stir for one minute.
- Add half of the chopped onions and cook until translucent.
- Add the 7 spices mix, ground coriander, black pepper, and chicken stock cube to the onions.
- Stir in the rice, add salt, and cook without water until combined and fragrant. Remove from heat.
- In a separate pan, heat the remaining ghee and cook the other half of the chopped onions.
- Add the freekeh and a bit of water, salt to taste, and cook until just tender. Remove from heat.
- Gently make space between the pigeon’s skin and flesh for stuffing, being careful not to tear the skin.
- Stuff one pigeon with the prepared rice mixture and the other with the freekeh.
- Securely tie the pigeons by their legs to keep the stuffing inside.
- Boil water in a pot, add cardamom pods, carrot, halved onion, black pepper, and bay leaves.
- Submerge the pigeons in the boiling water on their belly side and cook for 1 hour and 10 minutes on medium heat.
- Once cooked, carefully remove the pigeons from the water and let them cool.
- Brush the cooled pigeons with yogurt and black pepper mixture.
- Deep fry the pigeons in hot oil until the skin is crispy and golden.
- Serve hot, accompanied by a fresh salad.
Did you know?
Hamam mahshi is not just a delicacy in Egypt; it also holds historical significance. Pigeons have been domesticated in Egypt for over 5,000 years, initially noted for their ability to deliver messages.
This evolved into the birds becoming a staple in Egyptian households and eventually a culinary delight. The method of boiling the pigeons before frying ensures the skin becomes tight and seals the stuffing inside, maintaining its moisture and flavor.
Additionally, using both rice and freekeh as stuffing options highlights the versatility of this dish. Freekeh, harvested while still young, lends a nutty, slightly smoky flavor to the dish, making it a favorite among many. Experimenting with these two stuffing variations allows one to experience the diverse texture and taste profiles within the same traditional preparation.
