EGYPTIAN STUFFED PIGEONS (HAMAM MAHSHI)

Author: Marisa Lopez Chicote

EGYPTIAN STUFFED PIGEONS (HAMAM MAHSHI)

 

Author: Marisa Lopez Chicote

Egyptian Hamam Mahshi or stuffed pigeons have been served for centuries.  These pigeons are also known as squads.  Squab is a small pigeon that is loved by many cultures including the Egyptians.  It is not uncommon to see mud brick lofts which house the birds on the roofs all along the Nile. The birds were stuffed with a interesting grain called freekeh which is a cracked green wheat that has a unique flavor – almost nutty. Bulgur or rice could also be used. At home we like it stuffed with rice and it is one of my husband’s favourite dishes.

Ingredients:

For Pigeons and soup:

  • 4 pigeons, well cleaned
  • 1 whole medium onion
  • 2 bay leaves
  • 2 cardamoms
  • Spices: cumin, 1/2 tsp ground ginger, boharat, cinnamon
  • salt and pepper to taste
  • 2 tablespoons of butter or ghee

For stuffing:

  • 2 glasses of rice
  • Pigeons liver and gizzards cut in small pieces
  • 2 big onions, chopped.
  • salt and pepper and boharat to taste.

Elaboration:

1- Prepare the filling

2-  Place in a pan over medium-high heat with the chopped onion, pigeons hearts and gizzards and some salt & pepper and boharat to taste, Add the rice and mix well

3- Cool the stuffing first and then start stuffing the pigeons from the bottom and stuff the neck first but don’t over stuff 

4- When finishing stuffing don’t close it firmly to allow the broth inside, just put a slice of onion, and then hold the legs together with a cooking string.

5- Once you are done with all pigeons prepare the amount of water that’s just enough to cover the pigeons, boil the water in a pot with the onion, bay leaves, cardamom, ginger, cinnamon, boharat, cumin,  salt and pepper (be careful with the salt you added some to the stuffing), when the water starts boiling add the pigeons and let it simmer over medium heat for about 20 to 30 minutes or till cooked without any cuts in the skin (you can check the skin on the end of the legs with a fork to make sure it’s tender enough).

6- When the pigeons are cooked, melt the butter in a suitable pan on medium-low heat and sprinkle some salt over the pigeons, then place it in the pan and place it on all sides from time to time so the skin gains the same color all over it.

With the rest of the broth of cooking the pigeons, I prepare a soup and also molokhia

About the Author: Marisa Lopez Chicote is an event planner and mother of 5, living in Cairo and Muslim since 1985, alhamdullah. She loves travelling and cooking.

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