World Flavors Cookbook

Hammam Mahshi (Stuffed Pigeon)

A delicacy reserved for special occasions — whole pigeons stuffed with a savory mixture of spiced "frikeh" (cracked green wheat) or rice, then boiled and roasted to perfection.

Cuisine: Egypt

Ingredients

• 2 whole pigeons (squab)
• 1 cup frikeh (cracked green wheat) or rice
• 1 onion, finely chopped
• Pigeon giblets, finely chopped
• Spices: cinnamon, allspice, black pepper, nutmeg
• Ghee for browning

Instructions

1. Sauté onions and giblets in ghee. Add frikeh and spices, then a bit of water to par-cook.
2. Stuff the pigeons loosely (leave room for expansion). Sew or pin the openings shut.
3. Boil the stuffed pigeons in a flavored broth until tender (about 45 minutes).
4. Drain and pat dry. Fry in ghee until the skin is deep golden and crispy.
5. Serve hot on a bed of extra frikeh.